Grandpa Joe's
Frittata with Fresh Herbs

Grandma Karen grows fresh herbs with a passion, so this is frequently a breakfast treat.

About this recipe

A frittata is very similar to a quiche, but without the pastry crust.  It cooks best in a cast iron skillet, but any heavy oven-safe fry pan will work.  The fresh herbs are a must, however.

Ingredients

  • 8 extra-large eggs
  • ¼ cup whole milk
  • 1 cup Gruyere cheese, freshly grated
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh marjoram, chopped
  • ¼ cup fresh oregano, chopped
  • ¼ cup fresh Italian parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon unsalted butter
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • Parmigiano-Reggiano cheese, freshly grated
  • Aceto Balsamico Tradizionale di Modena

Directions

  1. In a large bowl, whisk together the eggs, milk, Gruyere cheese, fresh herbs, salt, and pepper until foamy. 
  2. Melt the butter and a tablespoon of olive oil in a 10-inch cast iron skillet over medium heat.
  3. Add the egg mixture.  Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan.
  4. When the frittata is half set, about 4 minutes, transfer the skillet to a preheated 400° F oven.  Bake for 20 - 22 minutes, or until puffed and golden.  Remove immediately to a serving platter.
  5. Slice into wedges, shower with freshly-grated Parmigiano-Reggiano cheese, and drizzle each serving with Aceto Balsamico.

Notes

  • Optionally, sprinkle the finished frittata with more fresh herbs.  I especially like fresh chopped chives.
  • Grana Padano cheese is an excellent substitute for either the Gruyere or Parmigiano-Reggiano cheese.
Frittata with Fresh Herbs.
Served with Aceto Balsamico Tradizionale di Modena and fresh chopped chives.
Posted: March 2014.