Usually, when I make frittata, it’s a last-minute dinner designed to minimize cooking while using up the odds and ends in the vegetable crisper. But last night, I decided to make a frittata that celebrates the bounty of fresh herbs returning to my garden, and it was so good, I wanted to share the recipe. This frittata is light, flavorful and definitely spring-like. It would make a nice light supper or brunch dish, or it could even serve as finger food at a party or picnic. Enjoy.
Light Green Frittata
Serves: 2 as an entree
Time to make: ~20 minutes
- handful of fresh herbs, minced (I used mint, thyme, rosemary, sage and parsley)
- several scallions, minced
- 5 eggs
- sea salt, olive oil and grated Parmesan to taste
Preheat the broiler. Lightly beat the eggs with a little salt. Mix in the herbs and scallions.
Heat a thin film of olive oil in a 10-inch nonstick pan with an oven-safe handle over medium. Add the eggs, stir once or twice, then leave it alone while the bottom cooks. When the bottom is set but the top is still runny, scatter the grated Parmesan over the top. Move the skillet to the oven and broil a few minutes, until the top is set and puffy. Cut into wedges to serve.
This frittata can be eaten immediately or served later at room temperature. Recipe adapted from Italian Farmhouse Cookbook.