3 Tbs extra-virgin olive oil
2 medium baking potatoes, peeled and thinly sliced
1 medium onion, peeled and thinly sliced
½ cup loosely packed lovage leaves
2 sweet red peppers, minced
8 eggs, lightly beaten
Salt and freshly ground black pepper, to taste
2 sprigs fresh thyme
Preheat oven to 400°.
Pour the olive oil into an eight inch baking dish.
Arrange potatoes and onion slices in the baking dish; bake for 20 minutes, or until potatoes are just tender.
Sprinkle lovage and red peppers over the other vegetables.
Pour eggs over vegetables and sprinkle with salt and pepper to taste. Arrange thyme on top.
Bake until eggs are set, the sides are puffed and the top is golden brown, about 20
The frittata should be firm but not dry. Serve hot or at room temperature.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.