Italian Frittata

A frittata is an open-face omelet. It is not folded like a French omelet and the ingredients are cooked with the eggs instead of being folded inside the eggs.

7 jumbo eggs

1/4 c. diced prosciutto or fully cooked Virginia ham (about 2 ounces)

1 tbs. chopped fresh basil leaves

1 tbs. chopped fresh sage leaves

1 tbs. chopped fresh mint leaves

1 tbs. freshly grated Parmesan cheese

1 tsp. salt

1/2 tsp. pepper

2 tbs. butter or margarine

1/4 c. finely chopped onion

Beat all ingredients except butter and onion thoroughly. Heat butter in 12-inch nonstick skillet over medium-high heat. Sauté onion in butter.

Reduce heat to medium-low. Stir onion mixture into egg mixture. Pour into skillet. Cook uncovered, gently lifting edge so uncooked portion can flow to bottom, until eggs are almost set and golden brown on bottom. Place 12-inch, or larger, plate over skillet; invert omelet onto plate. Slide omelet back into skillet. Cook until eggs are set and golden brown on bottom.

6 servings