Reprinted with permission from The Nourished Kitchen by Jennifer McGruther, (c) 2014.
Published by Ten Speed Press, a division of Random House, Inc.
Publisher retains all copyrights and the right to require immediate removal of this excerpt for copyright or other business reasons.
Ingredients
9eggs
2tablespoonsheavy cream
2tablespoonschopped fresh flat-leaf parsley
1tablespoonsnipped fresh chives
1teaspoonchopped fresh dill
1teaspoonchopped fresh chervil
2tablespoonsunsalted butter
Instructions
Preheat the oven to 425°F.
Break open the eggs into a large mixing bowl, pour in the cream, and beat them together until loosely combined. Whisk in the herbs.
Melt the butter in a 10-inch ovenproof skillet over medium-low heat; when it froths, pour in the eggs. Let the eggs cook, undisturbed, for 5 minutes, or until the bottom is cooked through but the top is still liquid.
Transfer the skillet to the oven and bake for 5 minutes, until the eggs have set. Invert the frittata onto a plate or leave it in the pan, cut it into wedges, and serve.