Nutrition

Ingredients

• 1 bunch chives (about 1½ oz.), divided
• 8 large eggs
• ¾ cup heavy cream
• 1 tsp. freshly ground pepper
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
• 2 Tbsp. vegetable oil
• 4 oz. uncured boneless ham, finely chopped
• 2 garlic cloves, finely chopped

Instructions

1. 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.
2. 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.
3. 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.

Original Source

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