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Herb-and-Olive Frittata

In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don’t. Parsley, obviously, works in abundance: it’s clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs — chervil, chives, cilantro, dill, shiso — by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs — epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme — in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don’t want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.

Ingredients

  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • ½ cup chopped black olives, preferably oil-cured
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh basil
  • ½ cup chopped fresh dill
  • ½ cup chopped fresh mint
  • 1 tablespoon chopped fresh rosemary or thyme
  • 8 eggs, lightly beaten
  • ½ cup milk
  • 1 tablespoon all-purpose flour
  • Salt
  • black pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      337 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 15 grams protein; 375 milligrams cholesterol; 281 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
  2. Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
  3. Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.

20 to 25 minutes

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