Frittata Verde – Spring Harvest

Serves 4. INGREDIENTS

• 6 eggs, large, cracked

• 90 ml 35% cream (you could use 18% if you prefer)

• 100 ml fresh herbs, chopped coarsely: parsley, chives, garlic, thyme

• oil

• salt and pepper

Directions

The tricks to really nice frittatas include a hot oven, a hot, nonstick pan and room temperature eggs. There are others, of course, such as really whipping the eggs well, and cooking immediately.

Technically, this means that, once you’re prepped, a frittata could be out of the oven again in less than 15 minutes With good organization, it’s a pretty quick dish. OK, oven to 375.

While your pan warms on low, whisk eggs, cream, herbs, and salt and pepper together vigorously. The micro-air bubbles created here are what gives lift to the frittata. Coat the pan with a bit of oil, and increase the heat. Once the oil shimmers, pour the mixture into center of the pan, and allow to ‘set’ for 30 seconds or so; if you’re adventurous, this is where you could add asparagus, peppers, fiddleheads, or cheese. Then transfer to the oven.

Once the center of the frittata is set, it is ready, 12-15 minutes. I’d recommend NOT cutting it in the pan to prevent damage to the knife and pan. Slide it onto a cutting board, portion, and serve immediately.