Italian Frittata

• ½ Spanish onion, finely chopped
• 2 tablespoons olive oil
• 6–8 eggs

Sauté finely-chopped onion in olive oil until soft and transparent. Combine in a bowl with beaten eggs, finely-chopped parsley, mint and basil. Add salt and freshly-ground black pepper, to taste, and mix well.

Cook slowly on one side in butter and olive oil until brown; add a little more butter before turning to cook other side.