Spring Herb Frittata

Name: Spring Herb Frittata
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/4 c. crème fraîche, at room temperature; 2 tbsp. chopped chives; 6 large eggs; 6 scallions, cut into 1-in. pieces; 2 c. flat-leaf parsley leaves, plus more for sprinkling; 2 c. cilantro leaves and tender stems, plus more for sprinkling; 1/2 c. dill fronds, plus more for sprinkling; 2 tbsp. tarragon leaves, plus more for sprinkling; 4 tbsp. olive oil, divided; Kosher salt and pepper

By The Good Housekeeping Test KitchenPublished: May 2, 2019

Mike Garten

Yields:

4 serving(s)

Total Time:

40 mins

Cal/Serv:

305

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Fit for a crowd, this herb-loaded dish is ideal for any spring brunch.

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Ingredients

1/4 cup
crème fraîche, at room temperature
2 Tbsp.
chopped chives
6
large eggs
6
scallions, cut into 1-in. pieces
2 cups
flat-leaf parsley leaves, plus more for sprinkling
2 cups
cilantro leaves and tender stems, plus more for sprinkling
1/2 cup
dill fronds, plus more for sprinkling
2 Tbsp.
tarragon leaves, plus more for sprinkling
4 Tbsp.
olive oil, divided
Kosher salt and pepper

Directions

1. Step 1Heat oven to 350°F. In small bowl, stir together crème fraîche and chives; set aside.
2. Step 2In large bowl, lightly beat eggs. In food processor, pulse scallions, parsley, cilantro, dill, tarragon and 2 tablespoons oil until evenly and finely chopped. Add to bowl with eggs along with 1/2 teaspoon each salt and pepper and mix to combine.
3. Step 3Heat remaining 2 tablespoons oil in medium skillet on medium until shimmering, about 2 minutes. Add egg mixture and cook until edges have begun to sizzle and set, about 2 minutes. Transfer skillet to oven and bake until center is just set, 18 to 20 minutes. Let rest at least 5 minutes. Serve with chive crème fraîche. Sprinkle with more herbs, if desired.

Nutritional Information (per serving) About 305 calories, 26.5 g fat (8 g saturated), 12 g protein, 375 mg sodium, 6 g carbohydrate, 2 g fiber

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