Herb-and-Olive Frittata

• 4 tablespoons olive oil
• 1 large onion, chopped
• 1 tablespoon minced garlic
• 1/2 cup chopped black olives, preferably oil-cured
• 1 cup chopped fresh parsley
• 1 cup chopped fresh basil
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh mint
• 1 tablespoon chopped fresh rosemary or thyme
• 8 eggs, lightly beaten
• 1/2 cup milk
• 1 tablespoon all-purpose flour
• Salt
• black pepper

1. Put the oil in a large skillet over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
3. Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes.
4. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
5. Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives.
6. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes.
7. (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.)
8. Serve hot, warm or at room temperature.

olive oil, onion, garlic, black olives, parsley, fresh basil, dill, fresh mint, rosemary, eggs, milk, flour, salt, black pepper

Taken from cooking.nytimes.com/recipes/1014273 (may not work)