In spring, when the farmers’ fields offer very little, I find both eggs and fresh herbs in abundance at our farmers market. Although a frittata makes a lovely breakfast, I prefer to serve it as a light lunch alongside a salad of crisp just-picked lettuce and young radishes.
I make this frittata with chives, parsley, dill, and chervil—four herbs that I grow year-round, outside in warm weather and inside next to a window in cold weather. If you haven’t these same herbs, use what you do have on hand. Basil is lovely, as are marjoram, fennel, and even mint.
SERVES ABOUT 6
INGREDIENTS
- 9 eggs
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon snipped fresh chives
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped fresh chervil
- 2 tablespoons unsalted butter
INSTRUCTIONS
- Preheat the oven to 425°F.
- Break open the eggs into a large mixing bowl, pour in the cream, and beat them together until loosely combined. Whisk in the herbs.
- Melt the butter in a 10-inch ovenproof skillet over medium-low heat; when it froths, pour in the eggs.
- Let the eggs cook, undisturbed, for 5 minutes, or until the bottom is cooked through but the top is still liquid.
- Transfer the skillet to the oven and bake for 5 minutes, until the eggs have set.
- Invert the frittata onto a plate or leave it in the pan, cut it into wedges, and serve.
