This herb frittata will brighten up any Spring table. Enjoy the freshness of this nutritious dish with family and loved ones.
Ingredients
- 1/4 cup sour cream you can substitue crème fraîche or plain greek yogurt.
- 2 tbsp. chopped chives
- 6 large eggs
- 6 scallions cut into 1-in. pieces
- 2 c. flat-leaf parsley leaves plus more for sprinkling
- 2 leaves c. cilantroand tender stems plus more for sprinkling
- 1/2 c. dill fronds plus more for sprinkling
- 2 tbsp. tarragon leaves plus more for sprinkling
- 4 tbsp. olive oil divided
- Salt and pepper
Servings:
Instructions
- Step 1
- Heat oven to 350°F. In a small bowl, stir together crème fraîche and chives; set aside.
- Step 2
- In large bowl, lightly beat eggs. In a food processor, pulse scallions, parsley, cilantro, dill, tarragon and 2 tablespoons oil until evenly and finely chopped. Add to bowl with eggs along with 1/2 teaspoon each salt and pepper and mix to combine.
- Step 3
- Heat remaining 2 tablespoons oil in medium skillet on medium until shimmering, about 2 minutes.
- Add egg mixture and cook until edges have begun to sizzle and set, about 2 minutes.
- Transfer the skillet to the oven and bake until the center is just set, 18 to 20 minutes.
- Let rest at least 5 minutes.
- Serve with chive crème fraîche or sour cream. Sprinkle with more herbs, if desired.
Recipe Notes
Nutritional Information (per serving) About 305 calories, 26.5 g fat (8 g saturated), 12 g protein, 375 mg sodium, 6 g carbohydrate, 2 g fiber
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