Spring Herb Frittata - Seasonal Recipe

Spring Herb Frittata

🌍 Seasonal, Spring Difficulty: ●●●○○

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

1. Preheating — Preheat oven grill/broiler to high. Whisk eggs with milk, cheese, herbs, salt, and pepper.
2. Heating — Heat olive oil in a 25cm (10 in) oven-safe skillet over medium heat. Sauté shallot until soft, 3 minutes.
3. Pouring — Pour in egg mixture. Cook undisturbed on stovetop until edges are set but center is still wobbly, 3–5 minutes.
4. Transferring — Transfer to oven under grill. Cook 2–4 minutes until surface is just set and lightly golden.
5. Sliding — Slide onto a board. Scatter extra herbs and flaked salt. Serve warm or at room temperature in wedges.

Tags: eggs, whole milk, parmigiano-reggiano, mixed fresh herbs: chives, shallot · Source: Brittani's Almanac