A recent visit to the farmer’s market and I came home with three gorgeous bunches of garlic chives. These were tender, and I wanted to use it soon. After stir-frying some with potatoes, I made a big Garlic Chive frittata and enjoyed with some greens from the garden.
I can eat eggs every day, probably my favorite protein.
Frittata is a great blank canvas to add flavors and texture. It makes a fantastic meal option for busy days and a great option for weekend brunch too.
Garlic Chive Frittata
This garlic chive frittata comes out creamy custard like. You can even call it no-crust Garlic Chive Quiché.
I kept the frittata fairly simple with just onion and garlic chives with some herbs.
You can load it with veggies and cheese too if you like.
Can you eat the blossoms of the Garlic Chive Frittata?
Yes! Every part of the garlic chive is edible. The bud, blossoms and the flat stems too. It doesn't have a super strong garlic flavor and on cooking the chive stems tastes mildly sweet.
It goes great on stir-fried dishes with veggies or shrimp. You can make pesto with it. Add on pizza or pasta. I loved the idea of Garlic Chive Frittata and went with the flow.
It turned out delicious!
What is the difference between Frittata and Omelette?
While both omelette and frittata stars egg, there is definitely a difference between the two.
Omelette is prepared in medium high heat, and its thin which is either rolled or kept flat like crêpe.
Frittata is slow cooked in low heat or baked in the oven. It is often filled with vegetables or meat or cheese or a combination of all.
How to prepare Garlic Chive Frittata
You need a pan that you can use for baking too. Cast iron is the best option.
The onion and finely chopped garlic chive stems are cooking in the skillet with some spices and herbs.
Prepare the custard by mixing egg with heavy cream, salt and pepper. Pour it on the skillet and let it cook in medium low heat for 5 minutes.
Then you make it pretty by adding a few more garlic chives on top, along with the buds. Decorate any way you like.
Next you bake it in the oven to finish cooking it evenly.
Like I said before, It can be called no-crust Quiché too.
Can you prepare in stove top?
You can definitely slow cook the frittata in the stove top. Poke a tooth pick in the center to see if it cooked through.
I prefer oven only because it's more convenient and the texture comes out perfectly fluffy without browning the bottom too much.
Y0u can serve the Garlic Chive Frittata with some salad on the side, or enjoy it with couple toast. It's a great filling dish that makes a great option for lunch box too.
Garlic Chive Frittata
- 7 eggs
- ½ cup heavy cream
- salt to taste
- freshly cracked black pepper
- ½ bunch garlic chive stems
- ½ white onion (4 oz)
- 1 garlic clove
- 1 teaspoon dry oregano leaves
- ½ teaspoon paprika
- 1 tablespoon butter or oil
- Preheat the oven to 350 F
- Whisk the egg and cream with salt and pepper.
- Finely chop the bottom of garlic chive and leave the bud with the stem to layer on top of the frittata.
- Finely chop the onion and garlic.
- In a 10-inch cast iron pan on medium low heat, add the butter or oil.
- Scatter the chopped garlic and onion. Sprinkle with salt and pepper. Cook until the onions are softened.
- Then add just the chopped garlic chives along with oregano and paprika. Stir it around and cook for a minute or two.
- Finally, pour the whisked egg and cream and let it slow cook for 5 minutes.
- Switch off the heat and very carefully layer the garlic chive stems with bud on the frittata. Sprinkle little paprika if you like. The egg will still be quite soft on top.
- Place the pan in the oven and bake for 16 minutes.
- Let it cool down for 5 minutes and then slice the frittata.
- Enjoy with salad or bread.