Spring has finally sprung here! One of the first sure signs of spring are chives bursting up out of whatever dirt they are planted in. I love seeing their determined and totally autonomous efforts peeking out under dead lives and even the last chunk of snow. There have been chives at every house we have ever lived in, so I am guessing I am not alone? At our current house, these huge containers were on the deck when we moved in filled with chives. I will add a lot more herb pots after memorial day, but until then, these have already made their way into our dishes.
I always celebrate spring by making eggs with chives. Usually its scrambled eggs or an omelette, but last week, I wanted to make it even more of a celebration and I made this chive, herbed goat cheese and tomato frittata for lunch and proceeded to eat it for the next 2 days for every meal, it was so good.
I think a frittata is such a wonderful base for seasonal produce, a great way to use up a weekly CSA, fast-growing garden produce or just sad winter root veggies still in the vegetable drawer. At the hight of summer, corn, zucchini and tomatoes are all delicious with your favorite cheese and a sautéed onion. So versatile and so quick.
I really loved using the herb goat cheese in this one. (This trio from Trader Joes is also great to keep in your cheese drawer for when company comes over in a delightfully unplanned event. You can put out some crackers, maybe some jelly on top of the plain one and have a lovely cheese spread). Since I won’t be able to put my herb pots in until after memorial day, having them in the goat cheese was the next best thing to adding fistfuls of thyme and parsley. If you don’t love goat cheese, this frittata is equally good with feta or cheddar.
And spring also means that we return to visiting our favorite farm (Rawson’s Farm Stand in Stratham,NH). Eddie is salt of the earth, thee nicest human. He loves letting our kids feed the chickens:
His feed troughs are always full of squash and corn and bread, so I know his chickens are getting a great diet. I love knowing where our eggs come from and supporting a local farmer. The fact that they make a delicious frittata is a bonus too.
I have one more chive recipe to share with you all this week so look for it to come through soon. In the meantime, happy spring!! xoxo Katie
Tomato, Chive and Goat Cheese Frittata (printer version here):
1 tablespoon extra-virgin olive oil
1 small onion chopped
2 cups grape tomatoes, halved
coarse salt and ground pepper
8 large eggs, lightly beaten
2 oz. of herbed goat cheese (or feta or cheddar)
Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add onions and tomatoes, season with salt and pepper, and cook about 5 minutes.
Add eggs and season with salt and pepper, and stir to combine. Sprinkle goat cheese throughout, crumbling with your fingers. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
Adapted from Martha Stewart’s Tomato, Scallion and Cheddar Omlette.