Herbs, eggs, and cream marry in a quick, nutritious dish that's perfect as a simple mid-week meal.
This dish is particularly simple, because even if you don't have these specific herbs on hand, you may use whatever herbs you can find, such as oregano or cilantro. Each will lend their own particular gorgeous flavour.
- 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
- 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.
Courtesy of the book, The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle. photo copyright Jennifer McGruther
Reprinted with permission from The Nourished Kitchen by Jennifer McGruther, (c) 2014. Published by Ten Speed Press, a division of Random House, Inc. Publisher retains all copyrights and the right to require immediate removal of this excerpt for copyright or other business reasons.