These mouth-watering "egg pancakes" is becoming our favorite way of preparing our eggs. So full of flavor and delicious as it is or as a open-face sandwich anytime of the day! All the herbs came from my potted herb garden... they are doing great! Especially the basil.
I found this recipe in my Nourishing Traditions cookbook. I didn't follow the recipe exactly, but close enough. I used kefir instead of piima cream... it gives a wonderful creamy texture. Any of your favorite herbs will be great in this and top with fresh tomato brings it all together. I toasted our bread and spread homemade mayo on, then I topped it with fresh tomato, fresh goat cheese, raw EV olive oil and fresh herbs. I love it! It has such a garden brunch feel to it. I even made these as sandwiches for our flights to and from Costa Rica...yeah its that good :o)
Four Herb Fritatas
makes about 6
1 Tbsp. each fresh chives, basil and thyme, chopped
1 tsp. parsley, finely chopped
2-3 Tbsp. freshly grated Parmesan or Goat cheese
2 Tbsp. kefir
sea salt & pepper
Olive oil or coconut oil
Mix eggs with herbs, optional cheese, kefir and seasonings. Heat a small, cast-iron skillet coated with oil. Pour 1/4 cup egg mixture into the pan and tilt it to spread the mixture. When the fritata is set, flip over to lightly brown the other side. Transfer to a plate. Keep it warm by putting a cotton towel over it or in a warm oven while preparing the rest of the fritatas.
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