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
Ingredients
- -2 tablespoons butter, melted
- -10 eggs
- -6 ounces brie or cambozola cheese
- -chives
- -Kosher Salt and Black Pepper to taste
Instructions
- 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
Print Recipe
Love firttatas! Beautiful recipe!
Oh so pretty!! And brie!! Yes, please!!
Heather ~ One of the “most beautiful” dishes you’ve created, not to mention your photography is always so incredible! I can’t wait to make this for girlfriends, and my family reunion in June?
Thanks you Connie!!!!!
I.LOVE.THIS.
Gorgeous! Love frittata. This combination sounds wonderful. Do you think it would work in a regular cast iron pan?
Yes Vicki- it totally would. especially when it is seasoned. And truth is you could also do the chives on the bottom of the pan and then flip this out onto the counter upside down.
Heather, what a stunning frittata! Would make any mother soooo happy for Mother’s Day! xoxo
thank you so much Jenny!!
Cambozola may not be exotic, but it’s durned yummy!
This really is the prettiest frittata I’ve ever seen!
thank you so much Kari!! that is very sweet 🙂
What a pretty frittata! I like the sound of using brie in a frittata!
well Kevin, the more gooey cheese, the better!!
Heather, this is one of those creative frittatas that is almost looks too good for me to eat 🙂 Great job!
Prettiest frittata ever! 🙂 I love the sprinkling of blossoms around the edge.
Gorgeous!
Beautiful Heather!
wish I had chives growing like weeds;-)
so jealous.
show-stopper! i love it!!
Happy Mother’s Day, gorgeous!
Loving this gorgeous dish – especially with BRIE!!
Oh wow!!! Absolutely beautiful!!! This would look so pretty for a wedding shower brunch or just to impress your family on an ordinary day!!! Love it!!! xoxo
Thank you Robyn!!!
Just made this for mothers day. In a cast iron pan, and it turned out beautifully. Think i might add some more spices next time though.
What a beautiful dish!! LOVE.
This is awesome Heather ~ such beautiful styling with the chive flowers.
Will definitely try it soon. Sounds delicious and I make frittata all the time.
I made as directed and it LOOKED gorgeous, but my chives did not soften into the omelette. They sat on top and did not caramelize. The result was very hard stalks that we had to remove to eat. I will try the recipe again because it is so damn pretty, but please help troubleshoot my issue!
Hi Drew, I am sorry that happened. Chives are a really soft tender herb that is typically delicate and easy to bite through. Even when barely cooked or raw they are not overwhelming in onion flavor. but after 20 minutes in the oven they DEFINITELY should have been soft and a little golden like in the pictures. Did you use the stalks that support the flowers? those are usually tough and hard? otherwise I have no idea! you could just mince them up and sprinkle them on top?