Garden Herb Frittata
Let’s face it: Describing frittata can be a little difficult. When you list out key ingredients, eggs, cheese, and veggies, frittata sounds like an omelet or a quiche. In fact, many describe frittata as a “quiche minus the curst,” but we believe this dish stands on its own. No crust necessary.
This is why we were thrilled when Strawberry Blondie Kitchen shared their recipe for garden herb frittata. We couldn’t wait to test it out in our own kitchen, and boy was it worth it! Here’s how to mix fresh veggies, cheese, and the best butter you can find to make a heavenly frittata of your own.
How garden veggies and fresh herbs set this frittata apart
In cooking, when you need to make something and you don’t have time to hit the store for certain ingredients, you go for the substitutes. Honey for molasses. Mayonnaise for eggs. If what you need isn’t in your cabinet or fridge, it’s usually okay to grab something else to get the job done.
Well, in this recipe for garden herb frittata, we recommend sticking to the original ingredients if you want something revolutionary. It can still taste fantastic with substitutes, but this recipe is a definitive roadmap – and why mess with perfection?
Let’s start with the vegetable bounty, shall we? Bell pepper is there to add a bit of sweet warmth while spinach and arugula deliver an earthy flavor. Zucchini – always a fave – blends delicately with the diced yellow onion. Beyond that, you’ll want herbs to enhance the flavor to the max.
Two herbs make this garden herb frittata a delight: fresh dill, and fresh basil. If you don’t have an herb garden, you can usually find fresh versions of these ingredients at your local supermarket. In fact, if you’re entrepreneurial about gardening, you can clone the live herbs (also known as propagation) and create your own home garden.
Bring on the bright colors!
Part of what makes this frittata special is the presentation. Think of this garden herb frittata as a piece of edible art, with splashes of color to make it so festive, it stands out on the table.
To get the dreamy looking entree, that vivid blend of reds, greens, and deep yellows, chop away. Your tomatoes will “pop” with ruddy goodness, while your fresh, leafy greens add a bright burst of healthy, hearty nutrition.
Combine all these elements with the bright yellow of the eggs and soft white of the cream, and you have a showstopper on your hands.
Why butter is the real MVP of this garden herb frittata
We’ve talked about the tender, flavorful veggies that make this dish a standout, but don’t skimp on the butter – specifically the garlic herb variety.
At Minerva Dairy, the oldest family owned creamery in America, butter has always been our passion. After we created our pitch-perfect, small batch, salted and unsalted varieties, we began testing out flavored versions. Each flavored batch blends 85% butterfat butter with flavors – smoked maple wood and sea salt.
Of our cherished line of flavored butters, garlic herb is wildly popular. It sells out quickly, and our customers are obsessed with it. With a base of high butterfat butter, the garlic and herbs bring an otherworldly flavor to food. Naturally, it will take your garden herb frittata to the next level – and you can buy it online, at specialty markets, and beyond.
Are you ready to make the frittata of the year? Follow this roadmap from Strawberry Blondie Kitchen – and enjoy!
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
- 8 large eggs
- 1/2 cup heavy cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh basil, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow onion, diced
- 1/2 cup zucchini, diced
- 2 tablespoon Minerva Dairy Garlic Herb Butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup (packed) spinach and arugula mix
- 1/2 cup sharp white cheddar
- 1/2 cup Colby jack
- 1/4 cup cherry tomatoes, chopped, if desired but recommended
- 2 tablespoon green onions, chopped, if desired but recommended
- Preheat oven to 350°
- Into a bowl, add eggs, cream, dill and basil and beat to combine. Set aside
- Into a 10″ medium skillet (I used a cast iron pan) over medium low heat, add butter. Melt butter and stir in chopped vegetables; red pepper, zucchini and onion. Cook until softened, about 5 minutes. Allow to cool.
- Add cooled vegetables to egg mixture and fold in spinach and cheeses.
- Pour mixture in same skillet used to saute vegetables and bake in the oven for 30 minutes or until eggs are set in the middle.
- Cut into slices and top with sliced cherry tomatoes and additional herbs, if desired.