clarified butter or ghee
fresh cream, not ultra-pasteurized
1 1/2 cups
fresh herbs (such as parsley, chives, chervil, dill), chopped, plus more for garnish
- In a 12-inch oven-proof skillet, preferably cast iron or enameled cast iron, heat three to four tablespoons clarified butter over a medium flame until melted.
- While the butter is melting, crack one dozen eggs and whisk them vigorously to incorporate a bit of air.
- Once the eggs are sufficiently beaten, smooth and creamy with no separation of white and yolk, whisk in three tablespoons cream and minced herbs.
- Pour the mixture of eggs, cream, and herbs into the melted fat in the hot skillet.
- Shake the pan gently as the eggs set to minimize sticking or gently press the egg away from the sides of the skillet to allow the uncooked mixture of egg to seep through to the sides of the skillet and set.
- Allow the egg, herb, and cream mixture to cook over a medium or medium-low flame for about five to six minutes, or until the mixture firms up.
- Once the mixture is thick and firm, but for a bit of uncooked egg on the top of the frittata, place it in your oven under the broiler for four to six minutes.
- Remove from the oven, either plating the frittata or serving it directly in the skillet.
- Garnish with additional fresh herbs, as desired.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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