Herb & gruyère frittata

May 10, 2016

sunset 2016, regina’s. Preheat  400° Oven, medium cast iron or nonstick fry pan.

serve on bed of baby mâche tossed with olive oil, boar bacon and buttered seeded sourdough toast.

serve with rosé or Chardonnay ( Trefethen, martinelli, calera, Cakebread, flowers, rusack, reata).

  • 1 C chopped onion
  • 1½ Tbs coconut oil
  • 10 large eggs
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 C herded gruyère cheese
  • 1½ Tbs each chopped fresh sage and rosemary
  • 2 Tbs. chopped basil
  1. In frying pan, medium heat, sauté onions in oil until soft ~ 5 min
  2. combine eggs, salt & pepper in bowl, beat until just blended. pour into frying pan, sprinkle in cheese, sage & Rosemary. Stir with wooden spoon until mixture begins to set ~ 2 min.
  3. cover frying pan, bake in oven until frittata us puffed and set 12-14 minutes.
  4. Sprinkle top with basil. cut into 6 slices, serve immediately.
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