HERB FRITTATA

2 large eggs
2 tablespoons milk
1/4 teaspoon salt
2 tablespoons chopped fresh chives
1 1/2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon butter
2 teaspoons extra-virgin olive oil

Whisk eggs, milk, salt and fresh herbs until just blended together.

Heat the butter and oil in small frying pan (about 5 inches on the bottom and 7 inches across the top) until it just starts to sizzle, then pour in the eggs and turn the heat down very low. Cook gently for 3 to 4 minutes. The eggs will start to puff up and sizzle at the edge. Lift a corner of the frittata with a spatula, and check to see if the bottom has browned in splotches. When it has, flip the frittata over by giving the pan a firm, quick shake up and over toward you so that the egg mass dislodges and flips over in one piece. Or, if that unnerves you, turn the frittata over with a spatula. Cook the second side for 1 1/2 to 2 minutes, again checking to see if the bottom has browned to your liking.

Serve right away, or let cool to room temperature and cut the frittata in wedges.

Makes 1 serving as a lunch dish or 2 servings as an appetizer
Source: Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations by Lidia Matticchio Bastianich