Celebrate spring with fresh herbs and tangy goat cheese baked in an egg casserole.
Frittatas are sort of like crustless quiches. I love how quick and easy they are to make - and they're delicious warm right from the oven or at room temperature.
Unlike quiches, frittatas don't have a bottom crust and are not technically baked, but instead briefly cooked on the stove top, then finished up under your broiler into a delicious puffy egg casserole.
And frittatas are versatile. You can use any combination of meats, cheeses and vegetables in your egg casserole, so they're a great way to clean out the fridge.
This is my favorite frittata recipe. I look forward to each spring and having a variety of fresh herbs growing in my garden so I can make this. I love the flavor of the goat cheese mingling with all the fresh herbs. To me, this egg casserole just screams “spring”.
And it’s the perfect way to celebrate your chickens resuming production again!
I like using tangy goat cheese in this recipe, but if you're not a fan, you can substitute in feta cheese or even cream cheese. Any combination of herbs will do, but I particularly like basil, dill and tarragon.
(scroll down for the printable recipe card)
Goat Cheese Frittata with Fresh Herbs
Makes 4 to 6 servings.
1/2 cup mixed fresh herbs, plus additional for garnish
8 eggs
2 Tablespoons heavy cream
2 teaspoons chopped chives
1 Tablespoon oil, plus more for drizzling
4 ounces goat cheese, crumbled
Kosher salt
Fresh ground white pepper
Preheat the broiler. Rough chop the herbs, reserving a few whole leaves for garnish. In a medium bowl, whisk the eggs, cream, chives, herbs, salt and pepper.
Heat the olive oil in a medium skillet or frying pan over medium heat. When the oil is shimmering, pour the egg mixture into the pan and cook for 2 to 3 minutes, lifting the edges with a spatula as they begin to set to let the uncooked egg seep underneath.
Scatter the goat cheese on top of the eggs. Broil for 3 or 4 minutes or so until the frittata is set in the middle and puffed and brown around the edges.
Let cool for a few minutes, then cut into wedges and garnish with the reserved herb leaves. Drizzle with additional olive oil, if desired.
Recipe excerpted from The Fresh Eggs Daily Cookbook. Available anywhere you buy your books. If you enjoyed this recipe, you'll love my cookbook!
