serves: 1 serving
These small frittata make a wonderful appetizer cut in wedges and served at room temperature. Or serve one per person as a nice lunch dish. We always thought they were best made in the springtime, when nettles, fennel fronds, young shoots of wild asparagus, or ramps could be gathered in the fields. But if you are more city-bound, you can infuse the eggs with fresh thyme leaves, parsley, and chives, which you can get year-round.
2 large eggs
2 tablespoons milk
¼ teaspoon salt
2 tablespoons chives, chopped
1½ teaspoons fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon butter
2 teaspoons extra-virgin olive oil
Small frying pan;
Whisk the eggs, milk, salt, and fresh herbs until just blended together.
Heat the butter and oil in the small frying pan until it just starts to sizzle, then pour in the eggs, and turn the heat down very low. Cook gently for 3 to 4 minutes. The eggs will start to puff up and sizzle at the edges. Lift a corner of the frittata with a spatula and check to see if the bottom has browned in splotches. When it has, flip the frittata over by giving the pan a firm, quick shake up and over toward you so that the egg mass dislodges and flips over in one piece. Or if that unnerves you, turn the frittata over with a spatula. Cook the second side for 1 1/2 to 2 minutes, again checking to see if the bottom has browned to your liking.
Serve right away or let cool to room temperature and cut the frittata in wedges.