Summer Frittata with Creamy Herb Dressed Greens

Greetings from a new home base!! We officially U-Hauled it from Durango up to Denver and everything made it in one piece. Except our bodies. Moving yourself is freakin’ hard. But that’s done for now! Thank the lawd. So I’m giving my body a little rest by sitting down, propping my feet up, and bringing you this yum-tastic frittata recipe. Is it sad that as good as it is my favorite part of this recipe is the salad??

The herb-y salad dressing over spring mix is so dang good. Bright, summery, fresh, I just really like it. I also loved the salad and frittata together too- the dressing went great on both! I made it for dinner, but leftovers are great for breakfast or lunch.

Because this recipe calls for so many fresh herbs (thyme, dill, parsley, and chives) here are…

3 TIPS FOR USING & STORING FRESH HERBS

1. Store leftovers in the freezer. I find this works best with herbs like rosemary, sage, thyme, kaffir lime leaves, chives, lemongrass, and bay leaves. It totally works with more “leafy” herbs like basil, cilantro, mint, and parsley too, the texture is just compromised if you planned to use it in a raw application.

• When herbs come in those little clear plastic containers, I use what I need, then just pop that container in the freezer.
• Anytime you need that herb, just pull the container out, pick out a few sprigs of whatever you need, lay them on your counter, and depending on how hot it is, they will be thawed within 1-2 minutes!
• Previously frozen herbs work fantastically when being added to hot dishes, sauces, and smoothies. Try mint in a Coconut Refresh Smoothie, basil in Fresh Tomato Sauce, or sage in Sage Roasted Acorn Squash and Brussels Sprouts.

2. Sub in dry herbs instead. If you’re really not going to use the fresh herb again and don’t want to be wasteful, use dried herbs. It won’t totally be the same, but it’s an option. The flavor of dried herbs is more concentrated, so if subbing dried for fresh, use 1/4 to 1/3 of the quantity called for in the recipe. (For example, if you want to use dried dill instead of 2 tablespoons fresh, go for 1 1/2 to 2 teaspoons.)

3. Add more flavor! Use herbs more! The best way to avoid wasting herbs? Use them up! They’re one of the healthiest flavor additives. Here’s some suggestions: almost any herb will wake up Cauliflower Rice.

• Thyme. My favorite veggie paired with thyme is asparagus. Thyme is also lemony, so anything you’d add lemon to, also consider thyme. I also like thyme on steaks, potatoes, tomatoes, or chicken. Try it in Bolognese Sauce, Sweet Potato Shepherd’s Pie, Italian Roasted Mushroom Salad (which also doubles as a fab salad dressing), Thyme Broiled Asparagus, or Butternut Squash Soup with Apple and Carrot.
• Dill. Dill goes great with salmon. You don’t even have to get complicated, just broil/ grill salmon, top with some chopped dill and lemon juice and bam, you’re good to go. Other uses? Potatoes and egg salad come to mind. So do these other L&L recipes: Herbed Green Bean and Radish Salad and Crab Cakes with Roasted Red Pepper Sauce.
• Parsley. When thinking about a hot application for frozen parsley, I think first of Parm and Parsley Spaghetti Squash quickly followed by Intern Quinoa Salad. If you can get to it before you have to freeze it, fresh chopped parsley adds an amazing freshness and layer of flavor atop cooked dishes like Summertime Shrimp, Creamy Chicken Marsala and Moroccan Lamb Stew.
• Chives. Chives + eggs. My first instinct. They add so much flavor so easily! I also like them in tuna salad, with potatoes, and with other seafood like shrimp or salmon.

Despite nearing the end of August I see no signs of summer ending anytime soon and I’m totally okay with it!! The sun and heat are still raging on here and I say BRING IT. So until it’s officially fall-ish, I’m keeping up with bringing you summery recipes!