Fresh Cut Herb Frittata with Mint Yogurt Drizzle
- 6 eggs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. baking powder
- 1 C. finely chopped green onions
- 1 C. finely chopped fresh parsley
- 1/4 C. finely chopped basil
- 1/4 C. chopped fresh dill
- 1/4 C. chopped fresh chives
- 2 Tbs. olive oil
- 1 C. plain yogurt
- 1 Tbs. chopped fresh mint
- salt and pepper to taste
In a large mixing bowl, lightly beat eggs, salt, pepper, and baking powder. Add in the green onions, parsley, basil, dill, and chives, mix well.
Add the olive oil to a large non-stick skillet set over medium-low heat. Pour in egg mixture and cover with lid. Cook for 8-10 minutes. Cut omelet into wedges and flip each wedge over in pan. Cover and cook an additional 5-6 minutes or until egg is cooked. To serve: Drizzle desired amount of mint yogurt over each wedge.
To make the Mint Yogurt Drizzle, combine the plain yogurt, fresh mint, and salt and pepper to taste in a small bowl, mix well.