Since having our first baby, our time in the kitchen looks a little different. This meme comes to mind that shows a drawing of a mom with wild hair and crazy eyes breast feeding a baby bundle saying, ‘it’s not that I’m busy, it’s just my hands and body are occupied,’ and I can’t help but smile and laugh.

It now seems a distant past time to spend hours on end chopping, braising, and roasting an elaborate meal. Instead meal prep is broken up throughout the day in between feedings, naps, and play. And so, for now, the pace of how we cook has changed.

What I love about this recipe is that nothing is particularly time sensitive. You can chop the herbs several hours earlier (I wouldn’t do more than a day), you can whisk the eggs and let them hang out a while before baking, and it’s just as delicious eaten room temperature as it is straight out of the oven.

This herby frittata has become a favorite lately and while many things have changed as a new parent, the simple pleasure of running a sharp blade through a heaping pile of fresh herbs is still just as good.

*You can substitute any of the herbs with a generous portion, about 1 cup each, of chopped spinach, young kale, marjoram, leeks, or basically whatever tender greens you have on hand.

INGREDIENTS

6 eggs

1 tablespoon flour

1/2 teaspoon turmeric

1/2 teaspoon salt

freshly ground pepper

1 clove garlic, crushed

1 bunch green onions, chopped

1 bunch cilantro, chopped

1 bunch dill, chopped

1 bunch parsley, chopped

2 tablespoons pecans, chopped

2 tablespoons cranberries

2 tablespoons butter

plain yogurt, to serve

INSTRUCTIONS

Preheat oven to 400ºF.

Beat the eggs and whisk in the flour, turmeric, salt, and pepper. Stir in the garlic, herbs, pecans, and cranberries.

Heat butter in a 12” skillet over medium heat and pour in the egg mixture, evenly distributing. Cook until edges start to set, about 2 minutes, then transfer to the oven. Bake until cooked through and completely set, about 5 minutes.

Serve hot or cold topped with a dollop of yogurt. Best alongside mixed greens and a hunk of crusty bread.