Breakfast · All season
Farm Egg Frittata with Garden Herbs
A tender, deeply golden frittata made for whatever greens and herbs are ready from the garden.
A good frittata is less a strict recipe than a way to make the most of what the farm gives you. Start with deeply colored eggs, add a generous handful of tender herbs, and let the season fill in the rest.
Serve it warm from the oven or at room temperature with a simple green salad. Leftover slices make an especially good next-day breakfast.
- Prep
- 15 minutes
- Cook
- 25 minutes
- Yield
- Serves 6
Make
Method
- 01
Heat the oven
Place a rack in the center of the oven and heat to 375°F. Whisk the eggs, milk, salt, and several grinds of pepper until completely combined.
- 02
Wilt the greens
Warm the butter or oil in a 10-inch oven-safe skillet over medium heat. Add the greens and cook, stirring, until just wilted and any extra moisture has evaporated.
- 03
Build the frittata
Lower the heat. Stir the herbs into the greens, then pour in the egg mixture. Sprinkle the cheese evenly over the top. Cook without stirring for 2 minutes, just until the edges begin to set.
- 04
Bake until set
Transfer the skillet to the oven and bake for 14 to 18 minutes. The center should be just set and the top lightly golden, with no liquid egg remaining.
- 05
Rest and serve
Let the frittata rest for 5 minutes before cutting into wedges. Finish with more herbs and black pepper.
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