I recently started an herb garden. I love using fresh herbs in my cooking and my indoor AeroGarden allows me to have them year round. This simple egg dish can be whipped up in a jiffy and can be served for breakfast/brunch as well as an easy weeknight dinner with a salad. It’s healthy and bursting with fresh flavors. Enjoy!
Parsley and Chive Potato Frittata
2 medium potatoes cut into cubes (no skin)
1 Tbs olive oil
9 organic brown eggs
1/2 cup chopped chives
1 cup of green peas
1/2 cup chopped parsley
1 package soft herbed cheese (I like Boursin)
Salt & Pepper to taste
Preheat oven to 400 degrees.
Boil or bake potatoes until tender
Scramble the eggs in a bowl and add all the ingredients. Mix well.
Heat an oven-safe skillet (ie cast iron) on the stove over medium heat with 1-2 Tbs of olive oil.
Pour the mixture into the skillet. Reduce the heat to medium-low. Cook for about 10 minutes in the pan. Place the pan in the oven for approx. 10-15 minutes more or until slightly brown on top. Allow it to rest before serving.
Recipe and Photo courtesy of Andrea Correale