One scrumptious way to celebrate the Summer Solstice is by eating sun-shaped, sun-kissed foods. This sunny Mediterranean delight is like a thin, crisp supper omelet, deliciously flavored with herbs, and it is made quickly in a skillet, giving the cook more time to soak up some summer sun, pick a few flowers, or simply enjoy the splendid summer weather.

This frittata is so easy: you don’t even have to flip it, because it is finished in the broiler. Served with a tender green salad, Golden Frittata makes a memorable solstice meal.

INGREDIENTS

6 large eggs
4 green onions, finely chopped, including some green parts
1 tablespoon finely chopped fresh dill
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh marjoram
1 teaspoon salt
Pinch of saffron threads, crumbled in 1 tablespoon hot water
1/2 teaspoon freshly-ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
Fresh herb springs for garnish, if desired

1. In a medium bowl, whisk the eggs, then stir in the green onions, herbs, salt, saffron, and pepper. Allow to stand for 15 minutes for flavors to develop.

2. Preheat broiler. Using a 10-inch cast-iron skillet, melt butter and olive oil over medium-high heat until foaming. Pour in egg mixture and cook for 1 minute, then lower heat and cook about 10 minutes, until golden on the bottom and almost completely set.

3. Place pan under broiler until top is golden brown and finished. Invert frittata onto a serving plate, cut into wedges, and serve warm, garnished with herb springs, if you like.

Serves 4.