Garden Herb and Onion Frittata

• large eggs↗12
• cup loosely packed chopped herbs, such as flat-leaf parsley, basil and tarragon1 cup
• cup whole milk↗1⁄2 cup
• salt & freshly ground black pepper
• unsalted butter↗4 tablespoons
• medium onion, very finely chopped↗1
• extra-dry vermouth↗2 tablespoons
• small tomatoes, thinly sliced↗1

Step-by-step instructions

1. 1

   Preheat the oven to 350°.

2. 2

   Whisk eggs with chopped herbs and whole milk in a bowl and season with salt and pepper.

3. 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. 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. 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. 6

   Place skillet in oven and bake for 30 minutes, or until it is set in the center.

7. 7

   Let the frittata stand for 5 minutes, then slide it onto a large plate and serve.