Herb and Feta Frittata

2 t. olive oil
8 large eggs
4 oz. feta cheese, crumbled
1/3 c. loosely packed fresh parsley or basil leaves, chopped
1/4 c. whole milk
2 T. fresh rosemary or thyme leaves, chopped
1/2 t. pepper

Preheat oven to 400 degrees.  In oven-safe nonstick 10-inch skillet, heat oil over medium heat until hot.

Meanwhile, in medium bowl, with wire whisk, beat eggs, feta, parsley, milk, rosemary, and pepper until blended. Pour egg mixture into skillet; do not stir. Cook until egg mixture begins to set around edge, 3-4 minutes.

Place skillet in oven; bake until frittata is set, 13-15 minutes. Cut frittata into wedges to serve.

Serves 4.

From Good Housekeeping Favorite Recipes: Vegetarian Meals, p. 150