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
Step1 Mix the eggs in a bowl with a fork then add all of the rest of the ingredients.
Step2 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 loose.
Step3 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.
Step4 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.
Step5 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.