Summer Herb Frittata with Farm Fresh Eggs
A light and fluffy frittata showcasing farm-fresh eggs and seasonal herbs, perfect for brunch or a light dinner.
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Whisk eggs and cream together until well combined. Season with salt and pepper.
- 3
Heat olive oil in a 12-inch oven-safe skillet over medium heat.
- 4
Add cherry tomatoes and cook until they start to soften, about 2 minutes.
- 5
Pour in egg mixture and sprinkle with herbs and goat cheese.
- 6
Cook on stovetop until edges start to set, about 5 minutes.
- 7
Transfer to oven and bake until fully set, 15-20 minutes.
- 8
Let cool slightly before slicing and serving.
Tips & Notes
- • Use the freshest eggs possible for best flavor and texture
- • Let eggs come to room temperature for even cooking
- • Don't overcook - the frittata should be just set in the middle
This frittata celebrates the simple beauty of farm-fresh eggs enhanced with seasonal herbs and local goat cheese. It’s a versatile dish that can be enjoyed hot or at room temperature, making it perfect for brunches, picnics, or light summer dinners.
Choosing Your Ingredients
The key to an exceptional frittata is starting with the best ingredients:
- Farm-fresh eggs with bright orange yolks
- Just-picked herbs from your garden or farmers market
- Local artisanal goat cheese
- In-season cherry tomatoes
Serving Suggestions
- Serve with a simple green salad
- Add crusty bread from your local bakery
- Pair with fresh fruit for brunch
- Enjoy with a glass of local cider
Storage Tips
While best enjoyed fresh, leftovers can be:
- Stored in the refrigerator for up to 3 days
- Served at room temperature
- Briefly reheated in a low oven
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