Frittata With Parmesan And Herbs

Ingredients

6 large eggs, lightly beaten

1 ounce Parmesan cheese, grated (½ cup)

¼ teaspoon salt

¼ teaspoon pepper

1 tablespoon olive oil

½ onion, chopped fine

2 tablespoons minced fresh parsley, basil, dill, tarragon, and/or mint

Directions

Adjust an oven rack to the upper-middle position and heat the oven to 350 degrees. Whisk together the eggs, Parmesan, salt, and pepper.

Heat the oil in a 10-inch nonstick ovenproof skillet over medium heat until shimmering.

Add the onion and cook until softened, about 4 minutes. Add the parsley and eggs and, following the photos on page 259, stir gently until the eggs on the bottom are set and firm, about 30 seconds. Gently pull the cooked eggs back from one edge of the skillet and tilt the pan, allowing any uncooked egg to run to the cleared edge of the skillet. Repeat this process, working your way around the skillet, until the egg on top is mostly set but still moist, 1 to 2 minutes.

Transfer the skillet to the oven and bake until the frittata top is set and dry to the touch, about 3 minutes. Run a spatula around the skillet edge and remove