Frittata is omelet’s easy-going Italian cousin: instead of folding the ingredients inside the eggs, you stir all the goodies together, and cook them in a skillet over low heat — and then slide the whole thing into the oven to finish. Some folks like to flip a frittata out onto a plate, but we’re going with unfussy, so we just wrap a dish towel around the hot skillet and put it right on the table. Cozy, no?
For this particular frittata, we whisk a bunch of aromatics into the eggs: garlic, parsley, chives, dill, and tarragon. There’s also a healthy amount of crème fraîche, Gruyère, and Parm in there. Plus a little hot sauce to cut through some of the creaminess. As if all that wasn’t enough, we top it with more crème fraîche, more fresh herbs, and thin slivers of lox. The result is fluffy, light, and nearly custardy, like a quiche without the crust, or better yet, bagels and lox without the bagels — it’s so bright, herbaceous, and lox-forward.
If you’re a fan of savory brunch — this one’s for you. Make it when your in-laws come for a socially distant brunch: it’s definitely fit for company, and those green herbs will keep everything light and fun. We’d also whisk it up for an easy weeknight dinner; the leftovers will make great desk lunches. Pair it with a fruit salad for some sweet, healthy ballast for all that savoriness.
Servings: 6 to 8
2 Tbsp unsalted butter
1 yellow onion, finely diced
2 garlic cloves, minced
½ cup roughly chopped parsley
¼ cup chopped Gelson’s organic fresh chives, plus more for garnish
⅛ cup roughly chopped Gelson’s organic fresh dill, plus more for garnish
⅛ cup roughly chopped Gelson’s organic fresh tarragon
12 large Gelson’s eggs
½ cup crème fraîche, plus more for garnish
¾ tsp kosher salt
½ tsp black pepper
½ tsp Louisiana hot sauce
½ cup grated Gruyère
¼ cup grated Parmesan
4 oz lox, for serving
Preheat the oven to 350°.
In a 10-inch, cast-iron skillet, heat the butter over medium heat. Add the onions and sauté until soft and translucent, about 5 to 7 minutes.
Add the garlic and cook until fragrant, about 1 minute. Set aside.
In a small bowl, toss the herbs together.
In a large bowl, whisk together the eggs and crème fraîche until combined. Stir in the salt, pepper, Louisiana hot sauce, and cheeses. Stir in half of the herb mixture. Set aside.
Add the remaining herbs to the skillet, stir to combine, and then evenly distribute the onions, garlic, and herbs across the skillet. Pour in the egg mixture.
Transfer the skillet to the oven and bake until the frittata is fluffy and appears set in the center, about 20 to 25 minutes.
Top with the lox, crème fraîche, and more chopped herbs. Serve immediately.