I don’t think there’s any dish, other than the frittata, that works perfectly for breakfast, lunch, or dinner. Frittatas are a cinch to pull off because, unlike with omelets, there’s no flipping involved, and most of the cooking takes place in the oven. Read more
Eggs are a staple in my house and are usually what I turn to when I cook for just myself.
This frittata is perfect to whip up for a casual summer dinner, served with a simple green salad. Don’t feel “stuck” with the herbs that are in the recipe – play around with what looks the freshest when you’re at the farmer’s market. Hint: tarragon and eggs make a perfect combination!
8 large eggs, beaten
1/2 cup freshly grated Parmesan cheese
1/3 cup heavy cream
1 Tbsp snipped chives
1 tsp finely chopped parsley
1 Tbsp butter
Salt and freshly ground pepper
Turn oven to broil setting.
In a medium bowl, whisk the eggs with the Parmesan, cream, chives and parsley; season with salt and pepper.
In a 10-inch nonstick ovenproof skillet, melt the butter on the stovetop. Whisk the eggs again, then add to the skillet and cook without stirring for 1 minute, until just set around the edge. Using a rubber spatula, lift the edge and tilt the pan so the uncooked egg seeps underneath. Continue until the eggs are mostly set, 3 minutes.
Move the skillet to the oven. Broil on high until the center is cooked through. Slide onto a large plate, cut into wedges and serve.