Spring Herb Frittata
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
A light and herbaceous frittata packed with fresh parsley, cilantro, dill, and tarragon, topped with chive crème fraîche.
Ingredients
- 1/4 cup crème fraîche at room temp
- 2 tbsp chives chopped
- 6 large eggs
- 6 scallions cut into 1-inch pieces
- 2 cup flat-leaf parsley leaves
- 2 cup cilantro leaves and tender stems
- 1/2 cup dill fronds
- 2 tbsp tarragon leaves
- 4 tbsp extra virgin olive oil divided
- 1/2 tsp salt
- 1/2 tsp 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
- 2 cup flat-leaf parsley leaves
- 2 cup cilantro leaves and tender stems
- 1/2 cup dill fronds
- 2 tbsp tarragon leaves
- 1/2 tsp salt
- 1/2 tsp pepper
Prepare
- 1/4 cup crème fraîche, at room temp
- Chop 2 tbsp chives
- 6 scallions, cut into 1-inch pieces
- 4 tbsp 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.