Chilled Basil Frittata


6 Large Eggs
2 Tbl of Olive Oil
1 Tbl of Fresh Parsley
1 Cup of Fresh Basil chopped
1 Tbl Fresh Mint
1/8 Tsp of Paprika
2 Tb Grated Parmesan Cheese
Freshly Ground Black Pepper to taste
Salt to Taste

Mix the eggs in a bowl with a fork then add all of the rest of the ingredients.

In a large omelet pan or regular fry pan on medium high heat, add oil. When the oil is hot add egg mixture  and
cook it while continually running a palette knife or a narrow spatula around the edges of the pan to keep the eggs

When the bottom of the frittata is golden and the top is still uncooked, remove from the stove top and carefully flip
frittata with the pan into a flat dish that is larger than the fry pan. Pour the uncooked egg into the pan first and
then slide the cooked frittata back into the pan, cooked side up and continue cooking until the bottom is brown.

Slide frittata from the pan to a large dish and let it get cool. When cool, refrigerate uncovered for at least 2 hours
before serving.

Cut frittata into wedges and serve with a fresh lemon. Frittatas are meant to be eaten chilled or at room
temperature. Frittatas are good for breakfast, lunch or dinner. Serves 4

Inn Tip*
You can start with an oven proof pan and when eggs are set, you can put it under a broiler until the top is golden
instead of flipping the frittata to finish cooking. Watch it carefully so it does not burn.