The Garden State grows a large selection of herbs such as basil, mint, parsley, cilantro and so on.
Since we are in spring season, I decided to add aroma and flavors to my frittata by using variety of local grown herbs which pair very well with the satisfying flavor and the richness of the eggs.

SPRING HERB FRITTATA

Preparation time: about 5 to 6 minutes
Cooking time: about 13 to 17 minutes
Yield: 4 to 6 servings

INGREDIENTS:

½ pound scallions sliced in half lengthwise and then 1/3-inch pieces

2 cups of fresh chopped herbs such as parsley, cilantro, mint and dill

4 to 5 eggs

2 tablespoon unsalted butter

4-tablespoon olive oil

Salt and freshly ground pepper to taste

STEPS:

Heat 2 tablespoon of olive oil in nonstick skillet or cast iron pan over medium heat. Add the scallions; cook stirring often, until soft about 2 to 3 minutes. Transfer to bowl. Mix the chopped herbs into cooked scallions and season with salt and pepper.
Crack one egg at the time into the scallions and herbs stirring the mixture until combined.
In the same skillet heat the butter and the rest of the olive oil over medium heat. When hot, add the mixture and gently stir the edges into the middle for about the first minute.
Lower the heat to medium low and continue cooking without stirring for about 6 to 7 minutes or until the underneath is golden brown. Flip on the other side with the help of plate and cook for about 3 to 4 minutes.
Serve hot.