Frittata is an Italian omelet that consists of eggs mixed with vegetables or other ingredients rather than being folded inside like a French omelet. I like recipes that taste good hot, at room temperature, or cold. They are perfect for busy days when you just want to grab something to eat on the run.
- 6 large eggs
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- ¼ cup oil
- 1 cup finely chopped fresh parsley
- 1 cup finely chopped fresh cilantro
- 1 cup finely chopped fresh dill
- 1 cup finely chopped scallion or green onions
- 3 cloves garlic, peeled and chopped
- Preheat oven to 350 degrees.
- Whisk eggs, salt, pepper, flour and baking powder in a large bowl. Pour over chopped herbs, mix to combine.
- Pour ¼ cup oil into an 8-inch ovenproof baking dish, covering the sides so the frittata doesn’t stick to the dish. Pour the herb mixture into the baking dish. Bake in the oven for 30 minutes or until the top is puffed and golden brown.
- Cut into 6 sections and serve hot or cold.