Chive, herb goat cheese, and tomato frittata
Italian cuisine
In early spring, all we have growing are chives, but they get a starting role in this dish. The herb goat cheese makes me dream of overflowing herb gardens to come later, and the eggs are from my local farmer who opens up his farm stand in the spring. I love the heartiness of this dish for dinner. (Adapted from Martha Stewart's Cheddar, Scallion and Tomato Frittata).
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