- 1/4 C. almond milk
- 2 T. chopped chives
- 6 large eggs
- 6 green onions, cut into 1-in. pieces
- 2 C. fresh parsley, plus more for sprinkling
- 2 C. cilantro leaves and tender stems, plus more for sprinkling
- 1/2 C. dill fronds, plus more for sprinkling
- 4 T. olive oil, divided
- Sea Salt
- Fresh Pepper
Heat oven to 350°F. Lightly beat eggs, add almond milk and chives, and set aside.
In food processor, green onions, parsley, cilantro, dill, and 2 T. oil until evenly and finely chopped. Mix with eggs, salt, and pepper. Heat remaining 2 T. oil in cast iron skillet on medium until shimmering, about 2 min. Add egg mixture and cook until edges have begun to sizzle and set, about 2 min. Transfer skillet to oven and bake until center is just set, 18 to 20 min. Let rest at least 5 min. Serve with fresh chopped parsley. Sprinkle with crumbled bacon, sausage, and more herbs if desired.
If dairy is okay, add a dollup of sour cream or creme fraiche.
