Become the hero of your brunch bunch when you bring along this frittata. Made with all of your favorite spring flavors, this dish pairs well with fresh fruit and other breakfast favorites.

Prep time: 20 minutes
Cook time: 20 minutes
Serves 4

Ingredients:

  • 12 eggs
  • 3 Tb. heavy cream, half-and-half or whole milk
  • 3 cups cooked and seasoned vegetables
  • 1 cup grated or crumbled cheese
  • 2 cups parsley
  • 2 cups cilantro leaves and tender stems
  • ½ cup dill
  • 2 Tb. tarragon leaves
  • 2 Tb. olive oil
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper

Directions:

  • 1

    Preheat the oven to 450°F.

  • 2

    In a large bowl, lightly whisk eggs just until the yolks and whites begin to blend together.

  • 3

    In a food processor, pulse parsley, cilantro, dill and tarragon until evenly and finely chopped.

  • 4

    Combine herb mixture with eggs, dairy, salt and pepper.

  • 5

    Heat oil in an oven-safe skillet on medium heat until simmering, about 2 minutes.

  • 6

    Add egg mixture along with vegetables and cheese to the skillet. Cook until edges begin to sizzle and set, about 2 minutes.

  • 7

    Transfer your skillet to the oven and bake for 18 to 20 minutes.

  • 8

    Let rest for 5 minutes and sprinkle with more herbs, if desired.

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