Summer Frittata with Creamy Herb Dressed Greens
Prep time
Cook time
Total time
If you don't have a cast iron skillet you can use another oven-safe pan.
Author: Alicia Shaw
Serves: 6-8
Ingredients
Frittata
- 9 large eggs
- ¼ plus 2 tablespoons sour cream
- 1 cup parmesan cheese, shredded (divided)
- ½ teaspoon each salt and ground black pepper
- 1 tablespoon butter
- 2 ears of corn, kernels cut off (~1¼ cups)
- 1 tablespoon fresh thyme, chopped
- 1 lb. black forest ham, diced small
- 1 heaping cup of green onions, sliced (6 green onions)
Creamy Herb Dressed Greens
- ½ cup sour cream (I prefer a cultured brand like Nancy's)
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh Italian flat leaf parsley, finely chopped
- 2 tablespoons fresh chives, thinly sliced
- 2 tablespoons rice wine vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 cups spring mix lettuce
Instructions
Frittata
- Preheat oven to 350 F.
- In a large liquid measuring cup combine the eggs, sour cream, ¾ cup parmesan, salt and pepper. Whisk until completely combined.
- Using the butter, grease the sides of a 10 inch cast iron skillet placing the remaining butter in the pan. Turn heat to medium.
- Add the corn stirring occasionally until brown, about 5 minutes. Add the thyme for 1 minute.
- Add the ham and green onions and just stir to combine. Pour the egg mixture evenly around the pan. Top with remaining ¼ cup parmesan.
- Bake for 20-25 minutes. Then move pan just under the broiler and turn broiler on high for 3-5 minutes until the top is golden brown. Cool about 10 minutes then slice.
Creamy Herb Dressing
- In a small liquid mixing bowl, combine everything but the spring mix and whisk to combine.
Assembly
- Serve each frittata slice with 1 generous handful of spring mix. Drizzle greens with Creamy Herb Dressing and enjoy!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/summer-frittata-with-creamy-herb-dressed-greens/