epicurious
Green Eggs and Ham Frittata
The majority of the work for this Seussian delight happens in the blender, where nearly a full bunch of chives is blitzed into eggs, tinting them a fun green.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Inés Anguiano 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●oven
- ●skillet
- ●spatula
- ●pan
📝 Preparation Steps
1
Place a rack in middle of oven and preheat to 350°. Finely chop 6 chives from 1 bunch (about 1½ oz.) and set aside for serving. Place remaining chives in a blender. Add 8 large eggs and blend on high speed until chives are mostly puréed and mixture is green. Add ¾ cup heavy cream, 1 tsp. freshly ground pepper, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 2 oz. Parmesan, finely grated (about 1 cup), and blend until combined but not yet frothy, 5–⏱️ 10 seconds.
large eggs8. freshly ground pepper1 tsp. Parmesan, finely grated (about 1 cup), plus more for serving2 oz
2
Heat 2 Tbsp. vegetable oil in a 10"-diameter ovenproof nonstick skillet over medium. Cook 4 oz. uncured boneless ham, finely chopped, stirring often, until beginning to brown, about ⏱️ 2 minutes. Add 2 garlic cloves, finely chopped, and cook, stirring, until just fragrant, about ⏱️ 15 seconds. Pour in egg mixture and immediately stir with a heatproof rubber spatula, incorporating ham and gently agitating eggs, and running it along edges until sides begin to bubble, about ⏱️ 30 seconds.
. vegetable oil2 Tbsp. uncured boneless ham, finely chopped4 ozlarge eggs8
3
Transfer pan to oven and bake frittata until set all the way through (it shouldn’t jiggle when gently shaken), 13–⏱️ 15 minutes. Remove pan from oven and run spatula around edges of frittata to loosen. Let cool ⏱️ 5 minutes, then top with more Parmesan and reserved chives.
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