This recipe guides you through creating a vibrant green frittata using fresh chives. The majority of the work happens in the blender, resulting in a whimsical green color. It offers tips for sourcing ingredients and achieving the perfect texture.
Whether at a breakfast, brunch, or late-afternoon lunch, you’ll like these green eggs and ham here, there, and everywhere. The majority of the work happens in the blender, where nearly a full bunch of chives is blitzed into eggs to tint them a whimsical green color.
Now is the time to forgo wilted grocery store herbs and spring for a bountiful bouquet at the farmers market instead. The taut, straw-like chives you find there may even be topped with budding mauve flowers that taste as beautiful as they look. Spare them from the blender and reserve a handful to scatter over your baked frittata. To keep things easy, serve straight from the skillet: Slice and remove clean wedges or go in with a large serving spoon to divvy up rustic scoops. Test Kitchen Tip: Be careful not to overblend the egg mixture once the cream has been added. Incorporating too much air will result in a frittata with a spongy texture. Blending the chives and eggs together on high first, then quickly whizzing in the cream and cheese will encourage seamless emulsification without extra froth.
Frittata Green Eggs Chives Breakfast Recipe Farmers Market
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