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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°. | 2. Whisk eggs with chopped herbs and whole milk in a bowl and season with salt and pepper. | 3. In a medium ovenproof nonstick skillet, melt 2 tablespoons butter over moderate heat. Add onion and saute until it is softened, about 6 minutes. | 4. Add vermouth and increase heat to high and cook until evaporated, about 1 minute. Reduce heat to moderate and add the remaining 2 tablespoons of butter to the skillet. | 5. Pour in the egg mixture. Carefully arrange the tomato slices on top of the egg mixture in a single layer in a pretty circle. Cook eggs without touching, until the edge just begins to set, about 4 minutes. | 6. Place skillet in oven and bake for 30 minutes, or until it is set in the center. | 7. Let the frittata stand for 5 minutes, then slide it onto a large plate and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	12			858.0	4.32	75.36	57.06
herb	1	cup	chopped	-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
salt black pepper			ground	-	-	-	-
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
extra vermouth	2	tablespoons		-	-	-	-
tomato	1		sliced	16.38	3.5399	0.8008	0.182

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.