Herb and Onion Frittata

1 dozen large eggs
1 cup loosely packed chopped herbs, such as flat-leaf parsley, basil and tarragon
1/2 cup whole milk
Salt and freshly ground pepper
4 tablespoons unsalted butter
1 medium onion, very finely chopped
2 tablespoons extra-dry vermouth
1 small tomato, thinly sliced

Preheat the oven to 350°. In a large bowl, whisk the eggs with the chopped herbs and whole milk and season generously with salt and pepper.
In a medium ovenproof nonstick skillet, melt 2 tablespoons of the butter over moderate heat. Add the chopped onion and cook, stirring occasionally, until it is softened, about 6 minutes. Add the vermouth, increase the heat to high and cook until evaporated, about 1 minute. Reduce the heat to moderate and add the remaining 2 tablespoons of butter to the skillet. Pour in the egg and herb mixture. Neatly arrange the tomato slices on top of the eggs in a single layer. Cook the eggs undisturbed until the edge just begins to set, about 4 minutes.
Transfer the skillet to the oven and bake the frittata for 30 minutes, or until it is set in the center. Let the frittata stand for 5 minutes, then slide it onto a large plate and serve.

Make Ahead The frittata can be refrigerated for up to 1 day. Serve it warm or at room temperature.

Suggested Pairing

An herbaceous Sauvignon Blanc will blend with the herbs as well as with the onion and tomato in this frittata. Go with a California bottling.