Spring Herb Frittata

Description :

Fit for a crowd, this herb-loaded dish is ideal for any spring brunch.

Ingredient :

  • 1/4 c. crème fraîche, at room temperature
  • 2 tbsp. chopped chives
  • 6 large eggs
  • 6 scallions, cut into 1-in. pieces
  • 2 c. flat-leaf parsley leaves, plus more for sprinkling
  • 2 c. cilantro leaves and tender stems, plus more for sprinkling
  • 1/2 c. dill fronds, plus more for sprinkling
  • 2 tbsp. tarragon leaves, plus more for sprinkling
  • 4 tbsp. olive oil, divided
  • Kosher salt and pepper 

Direction :

  1. Heat oven to 350°F. In small bowl, stir together crème fraîche and chives; set aside.
  2. In large bowl, lightly beat eggs. In food processor, pulse scallions, parsley, cilantro, dill, tarragon and 2 tablespoons oil until evenly and finely chopped. Add to bowl with eggs along with 1/2 teaspoon each salt and pepper and mix to combine. 
  3. Heat remaining 2 tablespoons oil in medium skillet on medium until shimmering, about 2 minutes. Add egg mixture and cook until edges have begun to sizzle and set, about 2 minutes. Transfer skillet to oven and bake until center is just set, 18 to 20 minutes. Let rest at least 5 minutes. Serve with chive crème fraîche. Sprinkle with more herbs, if desired.

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