Seven Herb Frittata

• 1 Tablespoon Shallot, Finely Diced
• 1 Tablespoon Butter
• 6 whole Eggs
• 1 pinch Salt
• 1 teaspoon Mint, Finely Chopped
• 1 teaspoon Basil, Chopped
• 1 teaspoon Parsley, Chopped
• 1 teaspoon Thyme, Chopped
• 1 teaspoon Oregano, Chopped
• 1 teaspoon Marjoram, Chopped
• 1 teaspoon Sage, Chopped
• 1 teaspoon Amarella, Chopped
• 1 Tablespoon Plain Yogurt

1. 1. Preheat the oven to 325 degrees F. Sweat the shallots in a skillet on low heat in a bit of butter until soft.
2. 2. Beat the eggs, season with salt. Add the herbs and yogurt.
3. 3. Add the mixture to the skillet and on low heat, scramble briefly with a wooden spoon.
4. 4. Cover the pan and transfer it to the oven for about 7 minutes. Remove the lid at the end if the top hasn't set. Remove from the oven and cut into wedges. Serve warm or cold, garnished with herbs.

shallot, butter, eggs, salt, mint, basil, parsley, thyme, oregano, marjoram, amarella, yogurt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/seven-herb-frittata/ (may not work)