Best 2 Fresh Herbs And Scallion Frittata Recipes
Waking up to the aroma of a freshly baked frittata is a delightful experience. This classic Italian dish is a versatile and savory meal that can be enjoyed for breakfast, lunch, or dinner. Made with eggs, cheese, and a variety of fillings, frittatas are a culinary canvas for creativity.
Our collection of fresh herbs and scallion frittata recipes offers a range of flavor profiles to suit every palate. From the classic combination of spinach, feta, and sun-dried tomatoes to the unique pairing of roasted red peppers and goat cheese, each recipe promises a culinary adventure.
Whether you prefer a hearty meat-based frittata or a vegetarian delight, we have a recipe that will satisfy your cravings. Our meat lovers' frittata features succulent Italian sausage, crispy bacon, and sharp cheddar cheese, while our roasted vegetable frittata showcases the vibrant flavors of eggplant, zucchini, and bell peppers.
For those with dietary restrictions, we offer a gluten-free frittata option that uses almond flour and tapioca starch instead of traditional wheat flour. And for a lighter take on this classic dish, our mini frittatas are perfect for portion control or as appetizers.
No matter your preferences, our fresh herbs and scallion frittata recipes are sure to impress. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that celebrates the vibrant flavors of fresh herbs and scallions.
FRESH HERBS AND SCALLION FRITTATA
If you want to make this for the family in one go, it's more convenient to make this as a frittata. Not quite as elegant as the French rolled omelet, but no less delicious. This one includes a bunch of sautéed scallions.
Provided by Martha Rose Shulman
Time 30m
Yield one 10-inch frittata, serving 4 to 6
Number Of Ingredients 7
Steps:
- Heat 2 teaspoons of the olive oil in a small skillet or saucepan over medium heat and add the scallions. Cook, stirring, until tender, 3 to 5 minutes, and remove from the heat.
- Beat the eggs in a medium bowl. Add the herbs, salt, pepper, mint, scallions and milk and beat together.
- Heat the remaining olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
- If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 1 gram, TransFat 0 grams
HERB-AND-OLIVE FRITTATA
In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don't. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs - epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme - in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don't want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
- Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 343 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose the freshest herbs and scallions you can find. This will give your frittata the best flavor.
- Don't overcrowd the pan. If you add too many ingredients, the frittata will be too thick and won't cook evenly.
- Cook the frittata over medium heat. This will help it cook evenly without burning.
- Don't flip the frittata. Just let it cook until the top is set and the center is still slightly runny.
- Serve the frittata warm or at room temperature. It's also delicious the next day for breakfast or lunch.
Conclusion:
This fresh herbs and scallion frittata is a delicious and easy-to-make dish that's perfect for breakfast, lunch, or dinner. It's packed with flavor and nutrients, and it's a great way to use up fresh herbs and scallions. Whether you're a seasoned cook or a beginner, you'll love this recipe.
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