June 08, 2004
Herb and Onion Frittata
Monday morning I had a bunch of dishes to clean up before work and figured I might as well make a little breakfast while I was at it... and I'd been dying to try this Herb and Onion Frittata from the latest Food & Wine magazine. Pretty easy -- only about 15 minutes to prep, and it didn't take too long to cook since I made a quarter-recipe. I had to take a picture, because I was happy something came out looking like the photo in the magazine for once.
Good? I saw that and I want to make it. I'm waiting for out tomatoes to be ripe, though.
Oh I forget to mention... Yes it was good, in fact I made it again this morning. I added a bit more milk to make it a little fluffier. The vermouth adds a nice hint of flavor, although I think it depends mainly on the herbs you choose, since the recipe is indeterminate: "1 cup loosely packed chopped herbs, such as flat-leaf parsley, basil and tarragon." I don't have any of those growing in our sunroom, so I used thyme, rosemary, sage, oregano, chives and curly parsley. And the tomatoes on it are great -- we're just starting to get the nice ripe plum tomatoes in the stores here.