Herb Frittata

a food pairing with Traminer, 2004

from a recipe by Mario Batali

2 tablespoons unsalted butter
2 tablespoons minced chives or onions
1 1/2 cups fresh herbs and greens, all carefully cleaned and dried, then torn into small pieces
(traditionally at least five different types - try silene, hops, melissa, mint, verbena, basil, marjoram, sage, parsley, spinach (just a little), fennel leaves, Swiss chard, zucchini flowers, wild fennel, beet greens, chervil, sorrel, and celery leaves)
12 large eggs
6 tablespoons whole or low-fat milk
1 tablespoon unbleached all-purpose flour
2 tablespoons grated aged or semi-aged montasio cheese
Freshly ground black pepper

Thoroughly butter the bottom and sides of an 8-inch nonstick skillet. Place the pan over low heat; when the butter becomes warm, add chives or onions.
Heat gently, just until they give off a little fragrance.
Add the herbs and greens and, if necessary, a little more butter.
Stir so that all the flavors mingle.

While the greens are heating, beat the eggs, milk, flour, cheese and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in 1 hand, shake the pan continuously to prevent the frittata from sticking.

Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.

Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.