So full of flavor and delicious as it is or as a open-face sandwich anytime of the day! All the herbs came from my potted herb garden… they are doing great! Especially the basil.
Any of your favorite herbs will be great in this and top with fresh tomato brings it all together.
I put the fritatas on toasted bread with homemade mayo, then I topped it with fresh tomato, fresh goat cheese, extra virgin olive oil and fresh herbs.
I love it! It has such a garden brunch feel to it. I even made these as sandwiches for our flights to and from Costa Rica…yeah its that good :o)
Four Herb Fritatasmakes about 6
- 3 eggs
- 1 Tbsp. each fresh chives, basil and thyme, chopped
- 1 tsp. parsley, finely chopped
- 2-3 Tbsp. freshly grated Parmesan or Goat cheese
- 2 Tbsp. kefir
- sea salt & pepper
- Olive oil or coconut oilMix eggs with herbs, optional cheese, kefir and seasonings. Heat a small, cast-iron skillet coated with oil. Pour 1/4 cup egg mixture into the pan and tilt it to spread the mixture. When the fritata is set, flip over to lightly brown the other side. Transfer to a plate. Keep it warm by putting a cotton towel over it or in a warm oven while preparing the rest of the fritatas.