In the Kitchen: Spring Greens and Herb Frittata

The Rhode Show
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Discover Newport brings us Elizabeth Fredin from Beth Bakes out of Hope & Main making her Spring Greens and Herb Frittata.

Ingredients:

  • 8 large eggs
  • 3 cups baby arugula
  • large pinch each of fresh chopped parsley, mint, and dill
  • 1/2 finely minced shallot
  • 1/2 cup fresh chopped chives, reserve 2T chives for garnish
  • 4T cream cheese or goat cheese, crumbled
  • salt and freshly ground pepper
  • zest of 1/2 lemon
  • olive oil

Instructions:

  1. Preheat the oven to 375. 
  2. Heat a 10-12” cast iron over medium low heat.
  3. While skillet is heating, add arugula, herbs, lemon zest and shallot to a large mixing bowl.
  4. Drizzle with 1T olive oil.
  5. Lightly salt and pepper and toss to combine all.
  6. Crack the eggs into another bowl add a dash of water and a good grind of both salt and pepper. 
  7. Whisk until light and blended.
  8. Add eggs and cream cheese or goat cheese to greens and mix to combine.
  9. Turn heat on the skillet to medium.
  10. Lightly oil the skillet and add the egg mixture.
  11. Let the eggs set for several minutes.
  12. Using a rubber spatula, pull eggs away from the side and let raw eggs from the top run under.
  13. Do this several times working your way around the skillet. The bottom will get fairly well set up but the top will still be runny.
  14. At this point put the skillet in the pre-heated oven until the eggs are completely set.
  15. They will puff up and be golden brown on top.
  16. Remove from oven.
  17. Frittata can be slid onto a platter or sliced and served from the skillet.
  18. Garnish with reserved chopped chives.

**Smoked salmon and Beth Bakes Everything Bagel Spice crackers make a great accompaniment! 

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