A light and quick fritata is perfect for a spring brunch. Spring onions make the fritata come alive, while the combination of two different cheeses add sophistication to the otherwise humble egg dish. Blending eggs in the blender makes the dish lighter and airier, so relying on a whisk is not advised.
Ingredients
Olive Oil, for the pan
5 Thin Spring Onions, chopped small
6 Eggs
1/4 cup Heavy Cream
Sea Salt and Pepper
1/4 cup Fresh Mozzarella Pieces
1/4 cup Crumbled Feta Cheese
1/4 cup Chopped Tarragon
Instructions
Preheat your oven to 375 degrees F.
In a medium (8-inch) cast iron or oven-safe non-stick skillet, lightly sauté the chopped onions in a bit of olive oil for 3-4 minutes.
Blend the eggs, cream, salt and pepper in a blender until combined and lightly foamy.
Coat the skillet with olive oil. Pour in the eggs, the onions and the cheeses. Put the skillet in the oven, and bake for 20 minutes or until the edges of the frittata are golden brown and the eggs are set.
Top with chopped tarragon. Let cool before slicing.
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