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Cheese and chive frittata

Cheese & Chive Frittata

A frittata is really an anytime sort of dish. It’s good from morning to night. It just takes regular scrambled eggs to the next level. The instructions have you covered, whether you have an oven-safe skillet or not. Make it your way. You can even prepare this a day ahead. This is a great dish to have on hand for an easy-to-heat-up breakfast.

Ingredients

Scale

Instructions

    1. Whisk together the eggs, milk, chives, and salt and pepper.
    2. Heat the olive oil in a medium-size cast iron skillet or other oven-proof pan over medium-high heat.
    3. Add the onions to the pan and sauté for about 5 minutes, until the onions are soft.
    4. Turn the heat down to medium-low and slowly pour in the egg mixture.
    5. Add the shredded cheese and stir for about a minute, until the eggs begin to set.
    6. At this point, preheat your broiler to 350 degrees F.
    7. Allow the mixture to cook undisturbed for about 10 minutes, until the eggs are mostly set.
    8. When the eggs are mostly set, put the pan in the oven, 6 inches under the broiler, for about 2 minutes, until the top is lightly browned.
    9. Allow the frittata to rest on the stove for a few minutes, then slice and serve.
    1. If you don’t have an oven-proof pan, you can pour the egg and cheese mixture into a glass pie plate or other baking dish.
    2. Sauté the onions and then add them to the egg and cheese mixture.
    3. Bake for 20 to 25 minutes at 375 degrees F.