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 Herb and Greens Frittata alongside a leafy green salad for an unbeatable green culinary experience.

TIP: 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

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

8

Print Recipe

Ingredients

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

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

Servings 8 Print Recipe

Instructions

1. In 8 inch cast iron skillet or oven-safe frying pan, warm 1 Tbsp 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.
2. In large bowl, whisk together eggs, turmeric, salt, and pepper until well combined. Stir in drained herb mixture and pumpkin seeds.
3. Place skillet back over medium heat and warm remaining 1 Tbsp 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 unmold onto serving platter. Cut into wedges and serve.

Recipe Notes

Per serving: 124 calories; 6 g protein; 8 g total fat (2 g sat. fat); 8 g total carbohydrates (1 g sugars, 4 g fiber); 160 mg sodium