Do you cook with fresh herbs? I should make it a priority, because every time I do I’m floored. The difference between any dish and any dish with herbs is enough to make me dance–right then and there, at the first taste test (and the next, and at the meal, and then with those pesky leftovers). Rosemary and thyme have found their way into this frittata, and I’m glad they have. Almost any herb works well with eggs, but the combination of rosemary and thyme is utterly savory and delightfully simple.


Spinach Frittata with Herbs
3 tablespoons butter
1/2 small onion, diced
1 garlic clove, crushed and minced
2 cups fresh spinach, or 1 cup frozen, thawed with excess moisture wrung out
6 eggs, preferably pasture-raised and local (highest nutrient levels)
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
1/3 cup parmesan cheese (optional)

In a cast iron skillet (or other oven proof skillet) over medium heat, melt the butter. Add in the onion and garlic, and sauté for five minutes or until the onions have softened and are translucent. Meanwhile, beat the eggs in a bowl and season with salt and pepper. Add the fresh or frozen spinach to the skillet; allow the fresh spinach to wilt, or let the thawed spinach cook away some of its water content. Add the eggs, turn the heat to low and stir gently until the eggs begin to thicken a bit. Add in the herbs and stir to incorporate. Once the eggs have set, sprinkle the parmesan on top (optional), then transfer the skillet to the broiler. This will cook the top of the frittata and brown the cheese, if using. Check after two minutes in the broiler. Allow to cool for ten minutes, then serve warm. This frittata is also delicious served cold. Serves two as a main dish, four as part of a meal.