Whether at a breakfast, brunch, or late-afternoon lunch, you’ll like these green eggs and ham here, there, and everywhere. The majority of the work happens in the blender, where nearly a full bunch of chives is blitzed into eggs to tint them a whimsical green color. Now is the time to forgo wilted grocery store herbs and spring for a bountiful bouquet at the farmers market instead. The taut, straw-like chives you find there may even be topped with budding mauve flowers that taste as beautiful as they look. Spare them from the blender and reserve a handful to scatter over your baked frittata. To keep things easy, serve straight from the skillet: Slice and remove clean wedges or go in with a large serving spoon to divvy up rustic scoops.
Test Kitchen Tip: Be careful not to overblend the egg mixture once the cream has been added. Incorporating too much air will result in a frittata with a spongy texture. Blending the chives and eggs together on high first, then quickly whizzing in the cream and cheese will encourage seamless emulsification without extra froth.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven and preheat to 350°. Finely chop 6 chives from 1 bunch (about 1½ oz.) and set aside for serving. Place remaining chives in a blender. Add 8 large eggs and blend on high speed until chives are mostly puréed and mixture is green. Add ¾ cup heavy cream, 1 tsp. freshly ground pepper, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 2 oz. Parmesan, finely grated (about 1 cup), and blend until combined but not yet frothy, 5–10 seconds.
Step 2
Heat 2 Tbsp. vegetable oil in a 10"-diameter ovenproof nonstick skillet over medium. Cook 4 oz. uncured boneless ham, finely chopped, stirring often, until beginning to brown, about 2 minutes. Add 2 garlic cloves, finely chopped, and cook, stirring, until just fragrant, about 15 seconds. Pour in egg mixture and immediately stir with a heatproof rubber spatula, incorporating ham and gently agitating eggs, and running it along edges until sides begin to bubble, about 30 seconds.
Step 3
Transfer pan to oven and bake frittata until set all the way through (it shouldn’t jiggle when gently shaken), 13–15 minutes. Remove pan from oven and run spatula around edges of frittata to loosen. Let cool 5 minutes, then top with more Parmesan and reserved chives.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
All the Recipes From *Bon Appétit*’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
