3 large eggs
2 tablespoons half-and-half
1 teaspoon minced fresh parsley
1 teaspoon minced fresh basil
3 tablespoons Cabot Salted Butter, divided
4 green onions, sliced
1 teaspoon minced garlic
1 cup Herb Mac & Cheese
PREHEAT oven to 350ºF or preheat broiler to high.
WHISK eggs in a large bowl until frothy; whisk in half-and-half, parsley and basil and set aside.
MELT 1 tablespoon of butter in a small saucepan over medium heat; add green onions and garlic and cook, stirring, for several minutes until onions begin to brown. Remove from heat and let cool for several minutes.
STIR into reserved egg mixture. Stir in Herb Mac and Cheese.
MELT remaining 2 tablespoons butter in a cast iron or oven-proof nonstick skillet over medium heat. Tilt pan so butter covers entire bottom.
POUR egg/mac and cheese mixture into pan and reduce heat to very low. Cook frittata until set, occasionally lifting edges with spatula or wooden spoon to let uncooked mixture run underneath.
PLACE frittata in oven when completely set. Bake until puffy and lightly browned, 10 to 15 minutes, or under broiler for 2 to 3 minutes.
LET frittata cool in skillet for several minutes. Transfer to plate and cut into wedges, sprinkled with additional herbs or grated cheese if desired.
Recipe courtesy of Jimmy Kennedy.