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