Source: Libro de arte coquinaria by Maestro Martino de Como, 15th century
Translation: (from The Art of Cooking: The First Modern Cookery Book)
Chop herbs fine and saute in olive oil. Reduce to low heat. Whisk together eggs & milk. Pour into cooked herbs. Finish under broiler, if needed to set eggs.
Note: For purposes of feast saute the herbs, let cool. Stir into beaten eggs. Cook egg/herb mixture in batches. Place in warming oven until ready to serve.