$ $ $ $ $
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35 mins

The Nourished Kitchen
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

Posted by Ten Speed Press Published See Ten Speed Press's 31 projects » © 2021 Jennifer McGruther / Ten Speed Press · Reproduced with permission. · Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther (Ten Speed Press, © 2014).
  • Step 1

    Preheat the oven to 425°F.

  • Step 2

    Break open the eggs into a large mixing bowl, pour in the cream, and beat them together until loosely combined. Whisk in the herbs.

  • Step 3

    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.

  • Step 4

    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.

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