Thin Herb Frittata

Thin Herb Frittatas
Adapted from Nourishing Traditions
By Sally Fallon

Makes 6
3 eggs
1 tbsp chives
1 tbsp basil
1 tbsp parsley
2 tbsp fresh parmesan cheese
2 tbsp crème fraiche
salt and pepper to taste
2 tbsp olive oil

Mix all ingredients except olive oil. Heat a skillet and brush with olive oil. Pour ¼ cup egg and herb mixture into the pan and tilt to spread as you would when making crepes. When egg has set, flip it to brown the other side. Place on platter and keep warm until all are made. Pour another ¼ cup egg and herb mix into the pan to make the second and continue in the same manner until all egg mix has been used.

Serve as is, in sandwiches, or as a wrap around fillings.

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