herb fritatta: recipe
Herb Fritattas, filled with fragrant chives and dill and parsley and enriched by a touch of fresh cream, are as nutrient-dense as they are flavorful and make for a simple, but decidedly fresh, breakfast or lunch. Make this dish in summertime when both fresh herbs and pasture-raised eggs are in full production, easily accessible and inexpensive.
Ingredients
- 3 to 4 tablespoon ghee
- 12 eggs
- 3 tablespoon heavy cream (not ultra-pasteurized)
- 1 ½ cups tightly packed fresh herbs (parsley, chives, chervil, dill etc., minced)
- additional fresh herbs (to garnish)
Instructions
- In a 12-inch oven-proof skillet, preferably cast iron or enameled cast iron, heat three to four tablespoons clarified butter over a medium flame until melted.
- While the butter is melting, crack one dozen eggs and whisk them vigorously to incorporate a bit of air.
- Once the eggs are sufficiently beaten, smooth and creamy with no separation of white and yolk, whisk in three tablespoons cream and minced herbs.
- Pour the mixture of eggs, cream and herbs into the melted fat in the hot skillet.
- Shake the pan gently as the eggs set to minimize sticking or gently press the egg away from the sides of the skillet to allow the uncooked mixture of egg to seep through to the sides of the skillet and set.
- Allow the egg, herb and cream mixture to cook over a medium or medium-low flame for about five to six minutes, or until the the mixture firms up.
- Once the mixture is thick and firm but for a bit of uncooked egg on the top of the fritatta, place it in your oven under the broiler for four to six minutes.
- Remove from the oven, either plating the frittata or serving it directly in the skillet. Garnish with additional fresh herbs, as desired.
