Onion & Herb Frittata

photo by under12parsecs





- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 yellow onion
- 1 red onion
- 3 tablespoons olive oil
- 1⁄2 cup fresh parsley, finely chopped
- 1⁄3 cup chives, snipped
- 2 teaspoons fresh basil leaves, torn
- 6 eggs
- salt and pepper, to taste
directions
- Peel and coarsely chop onions. Heath the olive oil in a skillet and saute the onions until slightly golden. Add the parsley, chives and basil, saute a few minutes more, stirring often.
- Beat the eggs lightly with salt and pepper.
- Stir the onions and herbs one more time, then distribute evenly in the skillet. Lower the heat as much as possible and cook until the eggs are barely firm on top, 10-15 minutes on very low heat.
- Turn a large plate upside down over the skillet like a lid and overturn the skillet quickly, dropping the frittata onto the plate. Slide the frittata back into the skillet and brown the other side for a few minutes.
- Turn the frittata onto a serving plate and cut into wedges just before serving. It may be eaten hot, cool or at room temperature.
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Reviews
-
I halved this recipe which resulted in a somewhat thinner frittata which I found difficult to turn over without breaking. That would be my fault for not using a correspondingly smaller pan. This makes a very tasty breakfast. The only change I would make would be to caramelize the onions for a more mellow flavor. Made for ZWT7.
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Tweaks
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I made this frittata for the Gardening, Herbs, Spices and More Forum's "Basil OR Nutmeg Challenge" for the Zaar World Tour 4. I used a sweet Vidalia Onion and I would recommend this onion for this dish because the flavor was perfect with the basil. I ended up snipping cilantro instead of parsley and did not realize it until I had my first bite. This was a great mistake! :) It was so delicious! I scaled this recipe to one serving and it was perfect. Thank you so much Alexis for a wonderful breakfast!
RECIPE SUBMITTED BY
I work in communications for a non-profit organization in Lincoln, Nebraska. I got married in October 2008 to my lovely husband, who benefits greatly from this Web site. We've been together since December 2006 and I have been cooking for him ever since we met.
Thank you to everyone who has tried or is considering trying my recipes.
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