Spring Herb Frittata - Seasonal Recipe
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Spring Herb Frittata
The frittata is the Italian cousin of the Spanish tortilla and the French omelette — all three emerged as economical ways to extend eggs with whatever vegetables and aromatics were at hand.
Ingredients
- 8 large eggs
- 60ml (¼ cup) whole milk
- 60g (½ cup) Parmigiano-Reggiano, grated
- 3 tbsp mixed fresh herbs: chives, tarragon, flat-leaf parsley, dill — finely chopped
- 1 shallot, finely diced
- 2 tbsp olive oil
- Salt and black pepper
- Extra herbs and flaked sea salt to finish
Method
- Preheating — Preheat oven grill/broiler to high. Whisk eggs with milk, cheese, herbs, salt, and pepper.
- Heating — Heat olive oil in a 25cm (10 in) oven-safe skillet over medium heat. Sauté shallot until soft, 3 minutes.
- Pouring — Pour in egg mixture. Cook undisturbed on stovetop until edges are set but center is still wobbly, 3–5 minutes.
- Transferring — Transfer to oven under grill. Cook 2–4 minutes until surface is just set and lightly golden.
- Sliding — Slide onto a board. Scatter extra herbs and flaked salt. Serve warm or at room temperature in wedges.