Frittata With Four Flavors

• 6 -8 eggs
• 1/4 cup grated parmesan cheese
• coarse salt
• fresh ground black pepper
• 2 teaspoons chopped fresh tarragon leaves
• 1 tablespoon chopped fresh mint leaves
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh marjoram
• 2 tablespoons olive oil

1. Lightly beat the eggs in a bowl with the parmesan cheese, salt, pepper, and herbs.
2. Heat olive oil in a small, nonstick, ovenproof skillet; swirl the oil in the pan to coat well.
3. Add in egg mixture; decrease heat.
4. Cook slowly, stirring frequently, until the eggs have formed small curds and the frittata is firm except for the top.
5. To cook the top, place the pan under a hot broiler or into a preheated 400u0b0 oven until the frittata browns lightly; remove pan from broiler or oven.
6. Let cool in pan 1 or 2 minutes.
7. Place a plate over the top of pan and invert frittata onto it.
8. Serve frittata at room temperature, cut into wedges.

eggs, parmesan cheese, salt, fresh ground black pepper, tarragon, mint leaves, parsley, fresh marjoram, olive oil

Taken from www.food.com/recipe/frittata-with-four-flavors-294609 (may not work)