Recipe - Frittata Con Le Erbe

8 Eggs, cracked, beaten
One fourth cup Marjoram, plus One fourth C
One fourth cup Parsley, plus One fourth C
One fourth cup Basil, whole leaves, plus
One fourth C
1 tablespoon Thyme, freshly chopped
1 tablespoon Rosemary, freshly chopped
1 tablespoon Sage, freshly chopped
2 tablespoon Butter

In a mixing bowl, whip together eggs with 6 herbs and season with salt and
pepper. In a 8 to 10inch nonstick saute pan, melt the butter over medium
heat until just turning brown. Add egg mixture and cook slowly for 12 to 15
minutes, until set on bottom. Carefully flip over and continue cooking 6 to
7 minutes, until set. Allow to cool and serve cut into wedges with a salad
made of herbs, dressed lightly in olive oil and red wine vinegar.

Yield: 4 servings

Recipe by: MOLTO MARIO Posted to MCRecipe Digest V1 #588 by Sue
suechef@sover.net on Apr 26, 1997