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Herb and Greens Frittata

Serves 8


    Herb and Greens Frittata

    Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience.


    Versatile leftovers

    Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.


    Herb and Greens Frittata


      • 2 Tbsp (30 mL) grapeseed oil, divided
      • 1 leek, finely chopped and well rinsed
      • 8 green onions, trimmed, white and light green parts finely chopped
      • 2 cups (500 mL) fresh flat-leaf parsley leaves and tender stems, finely chopped
      • 1 cup (250 mL) dill fronds and tender stalks, finely chopped
      • 1 cup (250 mL) fresh cilantro leaves and tender stems, finely chopped
      • 4 cups (1 L) packed mixed greens (spinach, kale, collard greens, Swiss chard, etc.), finely chopped
      • 5 large organic eggs
      • 1/2 tsp (2 mL) ground turmeric
      • 1/2 tsp (2 mL) kosher salt
      • 1/2 tsp (2 mL) freshly ground black pepper
      • 1/2 cup (125 mL) raw pumpkin seeds


      Per serving:

      • calories124
      • protein6 g
      • total fat8 g
        • sat. fat2 g
      • total carbohydrates8 g
        • sugars1 g
        • fibre4 g
      • sodium160 mg



      Preheat broiler and set oven rack about 6 in (15 cm) from top of oven.


      In 8 in (20 cm) cast iron skillet or oven-safe frying pan, warm 1 Tbsp (15 mL) grapeseed oil over medium-high heat. Add leek and green onions and cook, stirring often, until softened and lightly browned, about 4 minutes. Add parsley, dill, cilantro, and mixed greens, and continue cooking, stirring constantly, until wilted, about 2 minutes. Tip herb mixture into fine-mesh colander placed in kitchen sink and let any leached moisture drain away. With spoon, press mixture down to ensure herb mixture is not too wet. Set aside. Wipe out skillet and set aside.


      In large bowl, whisk together eggs, turmeric, salt, and pepper until well combined. Stir in drained herb mixture and pumpkin seeds.


      Place skillet back over medium heat and warm remaining 1 Tbsp (15 mL) oil. Pour in egg mixture, cover with lid, and cook until sides of frittata start to pull away from skillet and have begun to brown, about 5 minutes. Remove lid and transfer to oven under the broiler until egg is set, about 2 to 3 minutes. While warm, carefully unmould onto serving platter. Cut into wedges and serve.



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