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.
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