Whether at a breakfast, brunch, or late-afternoon lunch, you’ll like these green eggs and ham here, there, and everywhere. The majority of the work happens in the blender, where nearly a full bunch of chives is blitzed into eggs to tint them a whimsical green color. Now is the time to forgo wilted grocery store herbs and spring for a bountiful bouquet at the farmers market instead. The taut, straw-like chives you find there may even be topped with budding mauve flowers that taste as beautiful as they look. Spare them from the blender and reserve a handful to scatter over your baked frittata. To keep things easy, serve straight from the skillet: Slice and remove clean wedges or go in with a large serving spoon to divvy up rustic scoops.
Test Kitchen Tip: Be careful not to overblend the egg mixture once the cream has been added. Incorporating too much air will result in a frittata with a spongy texture. Blending the chives and eggs together on high first, then quickly whizzing in the cream and cheese will encourage seamless emulsification without extra froth.
