Four Herb Fritatas: Thin Egg Pancakes

These mouth-watering "egg pancakes" is becoming our favorite way of preparing our eggs.

So full of flavor and delicious as it is or as a open-face sandwich anytime of the day! All the herbs came from my potted herb garden... they are doing great! Especially the basil.

I found this recipe in my Nourishing Traditions cookbook. I didn't follow the recipe exactly, but close enough. I used kefir instead of piima cream... it gives a wonderful creamy texture. 

Any of your favorite herbs will be great in this and top with fresh tomato brings it all together. 

I put the fritatas on toasted bread with homemade mayo, then I topped it with fresh tomato, fresh goat cheese, extra virgin olive oil and fresh herbs.

I love it! It has such a garden brunch feel to it. I even made these as sandwiches for our flights to and from Costa Rica...yeah its that good :o)

Four Herb Fritatas

makes about 6

• 3 eggs
• 1 Tbsp. each fresh chives, basil and thyme, chopped
• 1 tsp. parsley, finely chopped
• 2-3 Tbsp. freshly grated Parmesan or Goat cheese
• 2 Tbsp. kefir
• sea salt & pepper
• Olive oil or coconut oil

Mix eggs with herbs, optional cheese, kefir and seasonings. Heat a small, cast-iron skillet coated with oil. Pour 1/4 cup egg mixture into the pan and tilt it to spread the mixture. When the fritata is set, flip over to lightly brown the other side. Transfer to a plate. Keep it warm by putting a cotton towel over it or in a warm oven while preparing the rest of the fritatas.

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