There’s really nothing easier to pull off then a simple frittata. It showcases fresh vegetables, local eggs, and a bit of dairy in an easy format almost everyone can enjoy. Frittata is a go-to weeknight dinner for me when I don’t know what else to do or feel like thinking. Add some bacon on the side if you’re inclined. It’s also a great brunch dish that’s easy to put together while your guests enjoy their coffee. It can also be served warm, or chilled, although I prefer warm.
The first onions are coming out of the fields, and here I gently cooked them in butter before adding lightly beaten eggs. I recently came across a recipe that called for any full fat dairy in a frittata and more than I am accustomed to using. I gave a bit of sour cream and extra milk a try in this batch, and it turned out perfectly! You can use yogurt, milk, sour cream, creme fraiche, you get the idea. Just use full fat and up to one cup for 12 eggs. I like to make frittata with 8 eggs, so I went with 3/4 cup.
Spring Onion Frittata
4 – 5 early spring onions, cut down to about 5 inches long (reserve tops for another dish)
2 tablespoons butter
1/4 cup sour cream
1/2 cup whole milk
salt and pepper
Preheat the oven to 400°F. Melt the butter in a 10 or 12 inch cast iron skillet over medium low heat. Add the onions, and cook for about 5 minutes until softened, but still bright green.
Whisk the eggs, milk, sour cream, and a dash of salt and pepper together until bright yellow and a little frothy around the edges. Pour over the cooked onions. Cook over medium low heat, running a spatula around the edges every few minutes as the eggs start to set. When the bottom and sides are set, finish cooking the frittata in the oven, about 5 – 7 minutes or when the eggs are set. Let cool for a few minutes and cut into wedges.
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