Spring
Spring Herb Frittata
An easy egg supper full of chives, parsley, dill, and tarragon, made for the first generous herb bundles.
- Prep
- 15 min
- Cook
- 14 min
- Total
- 29 min
- Yield
- Serves 4
- Category
- Main
- Source
- The Home Almanac kitchen
Ingredients
- 8 eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter
- 4 green onions, sliced
- 1 cup chopped soft herbs, such as chives, parsley, dill, and tarragon
- 1/2 cup crumbled goat cheese or feta
Steps
- Heat the oven broiler with a rack in the upper third.
- Whisk the eggs, milk, salt, and pepper until no streaks remain.
- Melt the butter in an oven-safe skillet over medium heat and cook the green onions for 2 minutes.
- Stir the herbs into the eggs, then pour the mixture into the skillet.
- Cook 6 to 8 minutes, lifting the edges so loose egg runs underneath.
- Scatter with cheese and broil 2 to 4 minutes, until puffed and just set. Rest 5 minutes before slicing.
Notes
Pull the frittata when the centre still has a slight wobble. It will finish setting as it rests.
Pairing Serve with toast and a sharp green salad.
Start with the harvest
This recipe is tied to herbs. Browse farmers markets in Ontario.
Tools
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- Oven-safe skillet
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