Spring Herb Frittata Recipe

Spring Herb Frittata

*Recipe yields approximately 8 servings

What You Need:

8 eggs

2 tablespoons water

4–6 slices cooked bacon, cut in bite-sized pieces

1 cup organic mozzarella cheese, shredded

3 tablespoons fresh cilantro, finely snipped

What You Do:

1) Preheat oven to 350°F.

2) Beat eggs and water with wire whisk in medium-sized bowl.

3) Stir in bacon pieces, 1/2 cup of cheese and 2 tablespoons of cilantro.

4) Pour into greased 9-inch quiche plate or glass pie plate; top with remaining cheese.

5) Bake for 30 minutes or until puffy and slightly browned.

6) Garnish with remaining cilantro; cut into 8 slices for serving.

Connie’s Comments:

Cilantro, also known as coriander, is a member of the parsley (Umbelliferae) family. It is commonly used as an herb or a spice. Historically, cilantro was used medicinally for its anti-inflammatory and cholesterol-lowering properties. It eases digestion and acts as a natural blood purifier (chelator), due to its chlorophyll content. Cilantro provides dietary fiber, iron, magnesium, and manganese.

This frittata recipe can be revised to use ingredients for any season: diced ham and Swiss cheese with minced kale or diced, cooked chicken and freshly snipped basil also make a delicious combination. In the summer, I top the frittata with fresh, ripe tomato slices for color, flavor, and summer nutrients. This simple recipe may become your next year-round “go-to” dish!