Herb frittata recipe
Herb Frittata recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 1 cup of chopped mixed fresh herbs (e.g., parsley, thyme, marjoram, sage)
- 1 head leaf lettuce, bunch arugula, or other favorite greens (not iceberg)
- 1 dozen eggs
- Juice of 1 lemon
- Extra-virgin olive oil
Heat oven to 400 degrees. To make each frittata, whisk 4 eggs, add 1/3 cup fresh herbs, and salt and pepper to taste. In a small non-stick pan, heat 1 tablespoon olive oil, add the egg/herb mixture, and cook over low heat until the bottom is set. Put pan into preheated oven for 5 minutes or until completely cooked. Remove from pan and repeat with other 2 egg/herb combinations.
When all 3 frittatas are cooked, stack them and cut them into strips. Dress lettuce with lemon juice, olive oil, salt, and pepper. Divide the lettuce among 4 plates, add 1/4 of the frittata strips to each plate, sprinkle remainder of fresh herbs over each plate, and season to taste. Serve at room temperature with crusty bread.
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