Fresh Herb Frittata

Weekly Recipe: 

9 eggs

2 tablespoons heavy cream

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons snipped fresh chives

1 teaspoon chopped fresh dill

1 teaspoon chopped fresh chervil

2 tablespoons unsalted butter

Preheat the oven to 425 degrees. Break open the eggs into a large mixing bowl, pour in the cream, and beat them together until loosely combined. Whisk in the herbs. Melt the butter in an ovenproof skillet over medium-low heat; when it froths, pour in the beaten eggs with cream and herbs. Let the eggs cook, undisturbed, for five minutes or until the bottom of the frittata is cooked through, but the top is still liquid. Transfer to the oven and bake for five minutes before serving. Source + image: The Nourished Kitchen by Jennifer McGruther