“Frittata” is not just a fun word to say. The eggy breakfast pie is easy to make (and reheat), and chock full of protein and other good stuff that eggs supply.
This version, from The Nourished Kitchen cookbook, uses herbs that are likely popping up in your local farmers market (or in your windowsill garden) right about now. As it is, it’s pretty basic (no meat, no cheese, no veggies), but – another selling point of frittatas – you can pretty much throw in a handful of whatever you want and it’ll turn out okay.
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Fresh Herb Frittata
Recipe from The Nourished Kitchen by Jennifer McGruther (Ten Speed Press, © 2014)
What you’ll need:
- 9 eggs
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh flat-leaf parsley*
- 1 tablespoon snipped fresh chives*
- 1 teaspoon chopped fresh dill*
- 1 teaspoon chopped fresh chervil*
- 2 tablespoons unsalted butter
How to make it:
- Preheat the oven to 220°C.
- Break open the eggs into a large mixing bowl, pour in the cream, and beat them together until loosely combined. Whisk in the herbs.
- Melt the butter in a 25-centimetre ovenproof skillet over medium-low heat; when it froths, pour in the eggs. Let the eggs cook, undisturbed, for 5 minutes, or until the bottom is cooked through but the top is still liquid.
- Transfer the skillet to the oven and bake for 5 minutes, until the eggs have set. Invert the frittata onto a plate or leave it in the pan, cut it into wedges, and serve.
* If you don’t have these herbs, use what you do have on hand. Basil is lovely, as are marjoram, fennel, and even mint.
Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther (Ten Speed Press, © 2014).
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