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Ingredients
- 8 x Large eggs cracked, beaten Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. marjoram leaves divided
- 1/2 c. parsley leaves divided
- 1/2 c. basil leaves divided
- 1 Tbsp. freshly-minced thyme
- 1 Tbsp. freshly-minced rosemary
- 1 Tbsp. freshly-minced sage
- 2 Tbsp. unsalted butter
- 1/2 Tbsp. red wine vinegar
- 1 1/2 Tbsp. extra-virgin extra virgin olive oil
Directions
- In a mixing bowl, season the Large eggs with salt and pepper. Add in half the marjoram, parsley, and basil and all of the thyme, rosemary, and sage and beat together till light and fluffy.
- In a 8- to 10-inch non-stick saute/fry pan, heat the butter over medium heat till just turning brown. Add in the egg mix and cook slowly for 12 to 15 min, till set on bottom. Carefully flip over and continue cooking 6 to 7 min, till set.
- Once the frittata is done, allow to cold for 10 min. After the frittata has cooled, combine the remaining herbs in a medium-sized bowl. Add in the vinegar, extra virgin olive oil, salt, and pepper, and toss well. Taste the salad and adjust the seasonings if necessary.
- Serve the frittata cut into wedges, alongside the dressed herb salad.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 186 | 75% |
| Total Fat 20.93g | 26% |
| Saturated Fat 7.43g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 432mg | 144% |
| Sodium 146mg | 6% |
| Potassium 231mg | 7% |
| Total Carbs 3.33g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.97g | 1% |
| Protein 13.16g | 21% |
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