One more brunch recipe to try and help you out for the mountains of brunches happening. Chive and Brie Frittata. SO help me. This had everyone in my house drooling and wandering into the kitchen to see what was happening.
Inspired by the copious amounts of fresh chives growing like weeds out in my garden. Like so many chives, I barely can keep up. And the best part? The beautiful little purple blossoms at the top. I have received so many emails over the last few years asking about the little purple flowers I top the savory food with at this time of year (and through most of the summer) so for nayone wondering who has never written me- they are chive blossoms.
Before you roll your eyes and think that you must have some huge garden to grow these, fear not!! Chives grow like weeds. And I bet that they would grow most anywhere, and last all of the non-freezing months. Mine don’t die until November and start to come back in late February. I never have to buy more than the first few plants I bought 6 years ago. They spread and stay hearty. I love them.
In the past I have waxed poetic about chives here and here. Watch out cause I feel a chive spell coming on.
In the mean time, here is a glorious chive and brie frittata. I have made this several times lately (much to my own delight!) and this time (for the photos I mean) I actually used Cambozola Cheese. So not technically Brie, but with that same soft consistency, and then it is streaked with blue- it is wonderful. (They sell it at Costco and Trader Joes- so it is not as exotic as it sounds)
I also love the drama of the chives on top laid out in a circle. Certainly company worthy.
To make this Fritatta, this is what you do:
Preheat the oven to 350 degrees. Melt the butter in a hot oven proof skillet over low heat.
Whip the eggs until light and fluffy and pour the eggs into the skillet.
Dot the eggs with chunks of the cambozola.
Lay the chives around the top (I did mine in a circle and sprinkled the shive blossoms around the edges)
Cook until the bottom and sides are just set up, about 5-6 minutes over low heat.
Transfer to the oven and bake until the eggs are set up and fluffy, this should be about 15-20 minutes minutes.
Let cool slightly and then cut into wedges and serve. (I sprinkled some additional chive blossoms on for color!)
Recipe: Chive and Brie Frittata
- -2 tablespoons butter, melted
- -10 eggs
- -6 ounces brie or cambozola cheese
- -Kosher Salt and Black Pepper to taste
- 1. Preheat the oven to 350 degrees.
- 2. Melt the butter in a hot oven proof skillet over low heat.
- 3. Whip the eggs until light and fluffy.
- 4. Pour the eggs into the skillet and dot with chunks of the cambozola.
- 5. Lay the chives around the top
- 6. Cook until the bottom and sides are just set up, about 5-6 minutes over low heat.
- 7. Transfer to the oven and bake until the eggs are set up and fluffy, this should be about 15-20 minutes minutes.
- 8. Let cool slightly and then flip out onto a cutting board and slice to serve.
Preparation time: 5 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 8