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!

(3 votes, average: 4.67 out of 5)
Frittata with Fresh Herbs


  • 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


  1. Turn oven to broil setting.
  2. In a medium bowl, whisk the eggs with the Parmesan, cream, chives and parsley; season with salt and pepper.
  3. 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.
  4. 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.

Yield: 4

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11 years ago

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

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