Healthy Herb Frittata

Try this tasty frittata for an easy weeknight dinner!

Mike Garten ©Hearst Owned

Ingredients

1/4 cups crème fraîche, at room temp

2 tbsp chives, chopped

6 large free range eggs

6 spring onions, cut into 2cm pieces

2 cups flat-leaf parsley leaves, plus more for sprinkling

2 cups coriander leaves and tender stems, plus more for sprinkling

1/2 cups dill fronds, plus more for sprinkling

4 tbsp olive oil, divided

Sea salt

Pepper

Directions

Heat oven to 180°C. Stir together crème fraîche and chives; refrigerate until ready to use.
In bowl, lightly beat eggs. Set aside.
In food processor, pulse spring onions, parsley, coriander, dill, and 2 tbsp oil until evenly and finely chopped.
Add to bowl with eggs along with 1/2 tsp each salt and pepper; mix until combined.
Heat remaining 2 tbsp oil in medium fry pan on medium until shimmering, for about 2 minutes.
Add egg mixture and cook until edges start to sizzle and set, for about 2 minutes. Transfer skillet to oven and bake until centre is just set, about 18 to 20 minutes.
Allow to cool for at least 5 min. Serve with chive crème fraîche. Sprinkle with more herbs if desired.

PER SERVING 1276.12kj (305 calories), 12 g protein, 5 g carbs, 2 g fibre, 1.5 g sugars (0 g added sugars), 26.5 g fat (8 g sat fat), 299 mg chol, 377 mg sodium

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