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Fresh herb frittata with parsley, basil, and chives celebrates the garden in every slice. This vegetarian high protein mediterranean dish is perfect for healthy family lunches and calorie deficit plans.
Preheat the oven to 375°F (190°C). Heat 2 tbsp of olive oil in a 10-inch oven-safe skillet over medium heat.
Add finely chopped yellow onion, and cook for 3–4 minutes until translucent, stirring occasionally to prevent browning.
In a large bowl, beat 8 eggs with 0.25 cup whole milk until just combined. Whisk in the kosher salt, black pepper, and grated Parmesan cheese.
Stir in chopped parsley, basil, and chives to distribute the herbs evenly. Pour the egg mixture over the softened onions in the skillet.
Cook without stirring over medium-low heat for 4–5 minutes, gently pulling the edges toward the center as they set. Once the bottom is mostly set but the top is still slightly runny, transfer the skillet to the preheated oven.
Bake for 10–12 minutes until the frittata is just set in the center; do not overbake to ensure a creamy texture. Let cool 5 minutes before slicing and serving.
