Herb and Walnut Frittata with Balsamic Vinegar

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READY IN: 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the eggs and parsley in a bowl and whisk until well combined, then season with salt and freshly ground black pepper.
  • Heat the 2 tablespoons olive oil in a 24cm non-stick frypan, add the onions, chopped sage and rosemary and walnuts and cook over a medium heat for 2 minutes.
  • Add the egg mixture and combine well, then cook over medium heat without stirring, until the top is nearly set.
  • Sprinkle with Parmesan and top with the whole sage leaves, then place under a hot broiler and cook until the top is browned.
  • Cool slightly then slide onto a serving plate.
  • Serve in wedges, drizzled with a little of the extra olive oil and aged balsamic vinegar.
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