Herb Frittata by Lidia Matticchio Bastianich

Are you familiar with chef & author Lidia Matticchio Bastianich? If you are looking for some tasty Italian recipes then you will want to look up her books! They are well worth the price. I love looking at the photos in her cookbooks. Can you say :drool:? 

HERB FRITTATA
Serves 2 as an appetizer, 1 as a lunch dish

From "Lidia's Family Table" (Alfred A. Knopf, 2004)

• 2 large eggs
• 2 tablespoons milk
• ¼ teaspoon salt
• 2 tablespoons chopped fresh chives
• 1 ½ teaspoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh parsley
• 1 teaspoon butter
• 2 teaspoons extra virgin olive oil

Whisk the eggs, milk, salt, and fresh herbs until just blended together.

Heat the butter and oil in the small frying pan until it just starts to sizzle, then pour in the eggs and turn the heat down very low. 
Cook gently for 3 to 4 minutes. The eggs will start to puff up and sizzle at the edges. Lift a corner of the frittata with a spatula, and check to see if the bottom has browned in splotches. When it has, flip the frittata over by giving the pan a firm, quick shake up and over toward you so that the egg mass dislodges and flips over in one piece. Or, if that unnerves you, turn the frittata over with a spatula.
Cook the second side for 1 ½ to 2 minutes, again checking to see if the bottom has browned to your liking. Serve right away, or let cool to room temperature and cut the frittata in wedges.

Reposted with permission by By Lidia Matticchio Bastianich, Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes