Thursday, July 25, 2013

Summer Herb Frittata

Eggs can be a bit boring by themselves, but add Parmesan cheese, fresh chives, and milk it becomes something very exciting. This frittata is very simple to make and if you have any leftovers it can be eaten hot or cold the next day. Also, you can add any herbs you prefer such as fresh rosemary, thyme, or tarrogan. This dish is absolutely perfect for a light lunch in the garden during the summertime. 

8 eggs 
1/2 cup milk
1/2 Parmesan cheese, grated
1/2 bunch of chives, chopped
1 tbsp. unsalted butter
salt and pepper

Heat a nonstick pan over medium-low heat and melt the butter and swirl it all around the pan

In a large bowl, whisk together eggs, milk, Parmesan cheese, chives, salt, and pepper

Add the egg mixture to the pan and cover with a lid

Cook for 12-15 minutes, until the eggs are set and firm

Serve each wedge of frittata with a fresh salad