Frittata with Fresh Herbs


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Frittata with Fresh Herbs

 

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!

 

Ingredients:

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

 

Preparation:

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.

Serves: 4
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)
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Comments (1)

  1. marla at

    Frittatas are the perfect meal for any time of day…looks delish!

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