Regina's Herb and Gruyere Frittata

Regina Martinelli serves slices of this cheesy frittata on baby mâche tossed with olive oil and sea salt, alongside wild boar bacon and buttered seeded sourdough toast. If your larder's short on wild boar bacon (available online), use good-quality regular bacon--equally delicious with Chardonnay.

By Regina Martinelli
This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell Styling: Mindi Shapiro

Recipe Summary

total:
30 mins
Yield:
Serves 6
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400°. In a medium cast-iron or nonstick frying pan over medium heat, sauté onions in oil until soft, about 5 minutes. Meanwhile, combine eggs, salt, and pepper in a bowl and beat lightly just until blended.

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  • Pour egg mixture into frying pan and sprinkle in gruyère, sage, and rosemary. Stir ­gently with a wooden spoon until mixture begins to set, about 2 minutes.

  • Cover frying pan, transfer to oven, and bake until frittata is puffed and set, 12 to 14 minutes. Cut into 6 slices, and serve immediately, sprinkled with basil.

Nutrition Facts

Per Serving:
235 calories; calories from fat 67%; protein 16g; fat 18g; saturated fat 9g; carbohydrates 3.5g; fiber 0.6g; sodium 432mg; cholesterol 372mg.
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