Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6

How to Make It

Step 1    

Preheat the oven to 375°. In a food processor, pulse the spinach, parsley, arugula, chives, and mint until finely chopped. Scrape into a small bowl.

Step 2    

In a 10-inch ovenproof nonstick skillet, heat the 2 tablespoons of olive oil. Add the onion, season with salt and pepper and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the eggs to the skillet and stir in all but 2 tablespoons of the chopped herbs; season with salt and pepper. Cook over moderately low heat, stirring occasionally, until the eggs start to set on the bottom and side, about 5 minutes. Transfer the frittata to the oven and bake until set, about 10 minutes. Slide onto a serving plate and garnish with the reserved chopped herbs. Drizzle with olive oil and serve warm.

Make Ahead

The herb mixture can be refrigerated overnight.

Suggested Pairing

Bright, tangy Sauvignon Blanc or a Friulian white blend.

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