Herb & Parmesan Frittata Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). In a large bowl, whisk together the eggs and milk until combined and slightly frothy.

Season and add herbs

Whisk the grated aged cheddar and 1 tablespoon finely grated Parmesan into the egg mixture. Add chopped chives, parsley, thyme, 1 teaspoon salt and 1 teaspoon black pepper; stir to combine.

Cook base

Heat an ovenproof 10-inch skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When the butter foams, pour in the egg mixture and cook without stirring for 2–3 minutes until the edges begin to set.

Finish in oven

Transfer skillet to the preheated oven and bake 12–15 minutes, or until the frittata is puffed and a knife in the center comes out mostly clean. If you prefer a more browned top, place under the broiler for 1–2 minutes, watching closely.

Rest and slice

Remove the frittata from the oven and let rest 5 minutes. Run a spatula around the edges and slide onto a cutting board or serve directly from the skillet. Cut into four wedges.

Char the scallions

Heat a small heavy skillet or grill pan over high heat. Toss the scallions with 1 tablespoon olive oil and a pinch of salt. Sear the scallions, turning occasionally, until they are blackened in spots and softened, about 4–6 minutes. Remove and let cool slightly.

Blend the aioli

Trim the ends of the cooled scallions and roughly chop. In a blender or food processor, combine the chopped charred scallions, 1 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon grated garlic, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Pulse until smooth and creamy. Taste and adjust seasoning; add up to 1–2 teaspoons more lemon juice if brighter acidity is desired. Transfer to a bowl and refrigerate until ready to serve.

Toast the sourdough

Lightly butter both sides of the 4 sourdough slices (about 1 tablespoon butter total). Heat a skillet over medium heat or use a toaster/grill and toast slices until golden and crisp, about 2–3 minutes per side in a skillet.

Dress the arugula

In a small bowl, toss 2 cups arugula with 1 teaspoon lemon juice, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss lightly to combine.

Assemble

Place a slice of toasted sourdough on each plate. Spoon a generous dollop (about 1–2 tablespoons) of charred scallion aioli onto each toast. Top with a wedge of the warm frittata, then a small handful of dressed arugula. Optionally grate a little extra aged cheddar or a sprinkle of Parmesan over the top and finish with a crack of black pepper. Serve immediately.