By Mark Bittman
- Total Time
- 20 to 25 minutes
- Rating
- 5(111)
- Notes
- Read community notes
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.
Featured in: Herb-and-Olive Frittata
Learn: How to Cook Eggs
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
Yield:4 to 6 servings
- 4tablespoons olive oil
- 1large onion, chopped
- 1tablespoon minced garlic
- ½cup chopped black olives, preferably oil-cured
- 1cup chopped fresh parsley
- 1cup chopped fresh basil
- ½cup chopped fresh dill
- ½cup chopped fresh mint
- 1tablespoon chopped fresh rosemary or thyme
- 8eggs, lightly beaten
- ½cup milk
- 1tablespoon all-purpose flour
- Salt
- black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
213 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 9 grams protein; 346 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
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.
Step
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.
Step
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.
Ratings
5
out of 5
111
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
SonomaSMB
Wow, really excellent and good advice on the herbs. Leeks are great in this. If fat is a concern, halve the oil and throw out a couple of yolks. If fat isn't a concern, grate some cheese over the top and finish in the oven.
Thanks Mark Bittman!
LMK
I make parsley-rich herb frittatas frequently (starting long before I saw this recipe). I would encourage readers to experiment with using fewer eggs for the amount of herbs in this recipe (or more herbs if you want to use 8 eggs) -- a matter of personal taste, obviously.
tdalec
Whoa. Too much oil, too much milk. What a wet mess that would be. I sauteed the onions and garlic in one tablespoon of oil, added the herbs and olives, omitted the flour and cooked using Martha Rose Shulman's frittata template with 8 eggs ( https://cooking.nytimes.com/recipes/1016415-frittata-template?action=cli... ). Delicious.
cao
Absolutely delicious! Made the recipe as-is, except for substituting Castelvetrano olives for black olives and abundant chives for a large onion, because we had them on hand. Topped with feta and broiled for a couple of minutes at the end. 10 out of 10.
Carrie
I used the herbs I had on-hand, which was less than the recipe called for, but it was still good. I also used half-and-half instead of milk, and served it with freshly grated parmesan cheese and a drizzle of high quality balsamic vinegar. My husband (a better cook than I) approved!
Rick
Excellent! Not heavily egg-y, as frittatas can be. Added some chopped red bell pepper for color and a little fresh ricotta just because I had some. Broiled quickly at the end with a little feta and Parmesan. Served four generously.
AMANDA WAKEFIELD
Been making this for years to use up vegetables and bits of cheese. Nice served with a warm tomato sauce. Good cold, too!
tdalec
Whoa. Too much oil, too much milk. What a wet mess that would be. I sauteed the onions and garlic in one tablespoon of oil, added the herbs and olives, omitted the flour and cooked using Martha Rose Shulman's frittata template with 8 eggs ( https://cooking.nytimes.com/recipes/1016415-frittata-template?action=cli... ). Delicious.
Rachael Byrne de Calvillo
Delicious, easy, healthy week night dinner for when you get home late from work.
Jill T
Is the milk necessary? (Lactose intolerant...)
LMK
I make parsley-rich herb frittatas frequently (starting long before I saw this recipe). I would encourage readers to experiment with using fewer eggs for the amount of herbs in this recipe (or more herbs if you want to use 8 eggs) -- a matter of personal taste, obviously.
SonomaSMB
Wow, really excellent and good advice on the herbs. Leeks are great in this. If fat is a concern, halve the oil and throw out a couple of yolks. If fat isn't a concern, grate some cheese over the top and finish in the oven.
Thanks Mark Bittman!
Private notes are only visible to you.
