This simple frittata makes a perfect lunch.
Gently fry a diced onion in some olive oil until soft and translucent. Sprinkle ½ a cup of dry breadcrumbs evenly over the onions then follow with ¼ of a cup of finely grated pecorino cheese. Lightly whisk 6-8 eggs with ¼ of a cup of full cream milk. Add 1 cup of mixed fresh herbs of your choice (I used parsley, sage, rosemary and marjoram) to the pan and pour the egg mixture over the herbs. Season to taste and top with a little more pecorino and some melting cheese such as Colby or Mozarella. Continue to cook on low heat until the bottom is firm then transfer to a grill and cook the top until golden. Serve with a fresh salad.
michelle picker cooks 