Spring Onion & Herb Frittata

Farm eggs, sweet spring onions, and fresh herbs come together in this simple, satisfying frittata—perfect for brunch, lunch, or an easy supper.

Ingredients:
6–8 farm-fresh eggs
2 tablespoons olive oil or butter
1 red spring onion, thinly sliced
1–2 cloves green garlic, sliced
1 cup purple sprouting broccoli, cut into small pieces
¼ cup fresh parsley, chopped
½ cup fromage blanc, ricotta, or grated cheese (optional)
Sea salt and freshly ground black pepper

Method:
1. Preheat oven to 375°. In an oven-safe skillet, heat olive oil or butter over medium heat. Add spring onion and green garlic, cooking until softened and fragrant, about 3–4 minutes.
Add the broccoli and cook for another 3–5 minutes, until just tender. Season lightly with salt and pepper.

2. In a bowl, whisk the eggs with a pinch of salt and pepper. Stir in the herbs and cheese, if using.

3. Pour the egg mixture over the vegetables, tilting the pan to distribute evenly. Cook on the stovetop for 2–3 minutes, until the edges begin to set.

4. Transfer the skillet to the oven and bake for 10–12 minutes, until the center is just set. Let cool slightly before slicing. Serve warm or at room temperature.