Herb and Walnut Frittata with Balsamic Vinegar

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Total Time
15 mins
15 mins

I saw this in a magazine and thought it'd be good served alongside an antipasto platter.

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  1. Combine the eggs and parsley in a bowl and whisk until well combined, then season with salt and freshly ground black pepper.
  2. Heat the 2 tablespoons olive oil in a 24cm non-stick frypan, add the onions, chopped sage and rosemary and walnuts and cook over a medium heat for 2 minutes.
  3. Add the egg mixture and combine well, then cook over medium heat without stirring, until the top is nearly set.
  4. Sprinkle with Parmesan and top with the whole sage leaves, then place under a hot broiler and cook until the top is browned.
  5. Cool slightly then slide onto a serving plate.
  6. Serve in wedges, drizzled with a little of the extra olive oil and aged balsamic vinegar.