Description
A simple egg and cheese dish, great for breakfast or brunch.
Ingredients
- 6 whole Eggs
- 2 Tablespoons Sour Cream
- 1 cup Milk
- 1 pinch Salt And Pepper, to taste
- ¼ cups Fresh Chives, Minced
- 1 Tablespoon Fresh Parsley, Minced
- ¾ cups Cheddar Cheese, Shredded
Preparation
Preheat the oven to 325ºF and set a large oven-proof skillet on the stove top over medium heat. Coat the pan well with butter, or spray. Beat together the eggs, sour cream, milk, and salt and pepper.
Pour the egg mixture into the skillet. Fold in the minced herbs and cheddar cheese. Mix them in well, but be careful not to scrape the bottom or sides of the skillet.
Carefully transfer the skillet from the stove to the oven, and allow it to cook until just firm (and reaching 165ºF). Getting the cook time just right will depend on a few things, but you can expect to wait between 15 and 30 minutes for it to be done. Oven temperatures vary, so keep a close eye on your frittata. When it is done, it will no longer jiggle, but you don’t want it to be so firm that it springs back when you touch it. You also want to avoid browning it if possible. The best way to get it just right is to use a thermometer. As soon as it hits 165 degrees Fahrenheit, it is done. Once you’ve finished baking, allow the frittata to cool in the pan for about ten minutes.
Carefully use a soft, rubber spatula to separate the frittata from the sides of the pan, then turn it over onto a dish. Serve immediately!
