Garden Frittata

A golden, herb-laced stovetop frittata—simple, seasonal, and full of summer charm.

Serves 6-8

Ingredients

18 large eggs

1½ cups cherry tomatoes, halved

2 shallots, thinly sliced

4 green onions, thinly sliced (white + green parts)

¼ cup fresh chives, finely chopped

3 tbsp crumbled goat cheese

2 tbsp olive oil or butter

Salt + freshly cracked black pepper, to taste

Instructions

Crack and whisk eggs in a large bowl. Stir in the green onions and chives, plus a generous pinch of salt and pepper.

In a large nonstick skillet with a lid, heat olive oil or butter over medium heat.

Add sliced shallots and sauté for 3 minutes until softened and lightly golden.

Add halved cherry tomatoes and cook for 2 minutes, just until slightly softened.

Reduce heat to medium-low, pour in the egg mixture, and gently swirl the pan to distribute, add in crumbled goat cheese.

Cover with a tight-fitting lid and cook 18–22 minutes, until edges are set and the center is slightly jiggly.

Turn off the heat, keep covered, and let sit for 3–5 minutes to finish cooking through.

Slice and serve warm or at room temp. Garnish with extra chives, micro greens, or flaky salt.