Five-Herb Frittata with Prosciutto and Parmesan

Okay. I hate when people write reviews after having completely adulterating the original recipe. So full disclosure, I used extra large eggs instead of large because that's what I had, and I used dried oregano (half of the amount called-for) because fresh was too expensive. Otherwise, I made this recipe just it was written. I was encouraged by the review that said the flavors all worked well together.

I had to agreed that the flavors did work well together, but there was too much of a good thing. It was overly herby for my taste. I would definitely try this recipe again, but cut back on the herbs and the salt. The prosciutto and cheese makes the frittata salty enough.

This is one of my favorite dishes ever, the way every ingredient jut coexists together with the next one is wonderful.