Spring Herb Frittata
20m prep 20m cook 40m ready
A light and herbaceous frittata packed with fresh parsley, cilantro, dill, and tarragon, topped with chive crème fraîche. Perfect for a spring brunch.
Ingredients
- 59.1 ml crème fraîche at room temp
- 29.6 ml chives chopped
- 6 large eggs
- 6 scallions cut into 1-inch pieces
- 473 ml flat-leaf parsley leaves
- 473 ml cilantro leaves and tender stems
- 118 ml dill fronds
- 29.6 ml tarragon leaves
- 59.1 ml extra virgin olive oil divided
- 2.46 ml salt
- 2.46 ml pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 294 mg
- Iron: 8.38 mg
- Magnesium: 86.8 mg
- Phosphorus: 254 mg
- Potassium: 975 mg
- Zinc: 2.27 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 6 large eggs
- 473 ml flat-leaf parsley leaves
- 473 ml cilantro leaves and tender stems
- 118 ml dill fronds
- 29.6 ml tarragon leaves
- 2.46 ml salt
- 2.46 ml pepper
Prepare
- 59.1 ml crème fraîche, at room temp
- Chop 29.6 ml chives
- 6 scallions, cut into 1-inch pieces
- 59.1 ml extra virgin olive oil, divided
Let's Cook
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Step 1.
Preheat the oven to 350°F. In a small bowl, stir together the crème fraîche and chopped chives until combined; set aside.
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Step 2.
In a large bowl, lightly beat the eggs with a fork or whisk until yolks and whites are just blended. In a food processor, combine the scallion pieces, parsley, cilantro, dill, tarragon, and 2 tablespoons of the olive oil. Pulse until the herbs are evenly and finely chopped, scraping down the sides as needed. Add the herb mixture to the beaten eggs, along with the salt and pepper, and stir to combine.
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Step 3.
Heat the remaining 2 tablespoons olive oil in a medium ovenproof skillet (such as cast iron or stainless steel) over medium heat until shimmering, about 2 minutes. Pour the egg-herb mixture into the skillet and cook without stirring until the edges begin to sizzle and set, about 2 minutes. Transfer the skillet to the preheated oven and bake until the center is just set and no longer jiggly, 18 to 20 minutes. Remove from the oven and let the frittata rest in the skillet for at least 5 minutes before serving.
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Step 4.
Serve the frittata warm or at room temperature, topped with a dollop of the chive crème fraîche and sprinkled with additional fresh herbs if desired.
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