Ingredients:
4 eggs, lightly beaten, 3 tablespoons extra-virgin olive oil, 1 medium white anion, finely chopped, 1 teaspoon chopped fresh thyme, 5 fresh basil leaves, 4 leaves fresh sage, 1 teaspoon chopped fresh rosemary, 1/2 teaspoon salt.

Preparation:
1. Place the eggs in a large bowl. Add the herbs and salt and whisk until thoroughly blended.
2. Heat the oil in a slope-sided, non-stick skillet. When the oil is hot enough to sizzle, pour in the chopped onion and stir frequently until lightly golden.
3. Add the egg/herb mixture and cook over medium heat until the bottom is silghtly browned.
4. Slide the frittata onto a plate. Cover with another plate and turn over. Remove the covering plate and slide the frittata back into the skillet.*
5. Cook until the bottom is lightly browned.

*Note. instead of turning the frittata using the stove top method, you can also brown the frittata in a broiler. Serves 4.

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