Garlic Chive Frittata
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.
Ingredients
- 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
Instructions
- 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.