This beautiful frittata recipe combines three terrific spring ingredients: farm fresh eggs, spring greens and tender herbs. We make frittata all the time — it’s kind of my “desperation dinner,” when nothing else sounds good or I’ve not been to the store for a few days. Frittata is way easier to make than its cousin, the omelet (no flipping required!) and it can take on any manner of add-ins.
Here’s a simple frittata recipe with sweet spring greens: use a quarter pound or so of spinach, spicy arugula, Swiss chard, mustards, sorrel, whatever you find at your farmers’ market. A bit of onion adds some depth of flavor. But the crowning touch is a shower of fresh herbs; in the photo above, I used parsley, chives and chive flowers.
spinach frittata with fresh herbs recipe
5–6 ounces fresh spinach, chard or other cooking greens, washed, thick stems removed
1 medium onion, halved and thinly sliced
2 tablespoons olive oil, divided
6 large eggs
Sea salt and freshly ground pepper
Lightly chopped fresh herbs for serving (parsley, chives, scallion greens, tarragon)
Grated Parmesan cheese for serving
Preheat broiler. Heat a large oven-proof skillet over medium and add the greens with any water clinging to them and cook, tossing gently, just until they’re wilted. Remove to a colander, rinse with water to cool, then press out as much liquid as you can. Coarsely chop the greens. In the same skillet, heat 1 tablespoon of olive oil until it shimmers; lower heat, add onion and a pinch of salt. Cook, stirring occasionally for 7–8 minutes, until the onion is soft and translucent but not brown. Add the greens and a pinch of salt and stir. In a bowl, whisk the eggs and remaining 1 tablespoon of olive oil; add a pinch of salt and pepper. Pour the eggs into the skillet; cover and cook until the eggs are mostly set but a little moist on top. Transfer the skillet to the broiler and broil until the frittata puffs and browns lightly. Sprinkle with chopped herbs and Parmesan; cut into 4 wedges.