This is the ultimate “waste not” dish for when you’ve got a carton of eggs in the back of your fridge about to expire and those bunches of herbs you needed for a recipe but only used a snippet… Throw them all into a skillet and let them slowly melt together into custard-y goodness. Perfect for a savory brunch dish!
Fresh Herb Frittata
- 1/2 T. olive oil or grass-fed ghee
- 2 shallots, thinly sliced
- 6-8 eggs or 2 cups egg whites
- 1/2 cup assorted chopped herbs- parsley, dill, cilantro, basil and/ or scallions, plus more for garnish
- 2-3 oz fresh goat cheese, crumbled
- 3/4 tsp salt, 1/2 tsp pepper
Heat oil over medium-low heat in a large skillet. Add shallots and saute until translucent. Take off heat and let pan cool down.
Whisk together in a bowl with chopped herbs and seasonings. Pour into the skillet with the shallots and place back on the burner and turn on medium-low heat. Increase the heat slightly and gently stir occasionally as the eggs begin to firm up. This should be a very slow process. After a few minutes, toss in the goat cheese and place the lid on the skillet to let the eggs cook all the way through. Remove the lid and scrape any liquid on top to the sides of the pan. Take off the heat, letting it cool slightly and continue set. Garnish with more fresh herbs and serve with fresh berries, fresh avocado, and/or an arugula salad dressed with lemon and olive oil.
Note: This will save for a few days in the fridge. Enjoy it cold or reheated.