Fit for a crowd, this herb-loaded spring frittata recipe is ideal for any spring brunch. To get started, you'll need: 1/4 c. of crème fraîche, at room temperature 2 tbsp. of chopped chives 6 large eggs 6 scallions, cut into 1-in. pieces 2 c. of flat-leaf parsley leaves, plus more for sprinkling 2 c. ofcilantro leaves and tender stems, plus more for sprinkling 1/2 c. of dill fronds, plus more for sprinkling 2 tbsp. of tarragon leaves, plus more for sprinkling 4 tbsp.