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Herbed Veggie Frittata

Herbed Veggie Frittata with Greens & Olive Oil

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Ingredients Method Notes

Ingredients
  

  • 6 eggs (or 1 cup chickpea flour + 1 cup water for vegan version)
  • 1 cup spinach or kale chopped
  • 1/2 cup zucchini thinly sliced
  • 1/2 cup cherry tomaoes halved
  • 1/4 cup scallions or leeks sliced
  • 1/4 cup fresh parsley or dill chopped
  • 1 Tbsp olive oil extra virgin
  • sea salt and black pepper to taste
  • 1/4 tsp turmeric (optional)
  • 1 sprinkle goat cheese (optional)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Warm olive oil in an oven-safe skillet. Add scallions, zucchini, and a pinch of salt; sauté for 3–4 minutes.
  3. Add greens and tomatoes, stirring until slightly softened.
  4. In a bowl, whisk eggs with herbs, salt, and pepper.
  5. Pour the egg mixture into the skillet, stirring gently to combine.
  6. Cook on the stove over low heat for 2–3 minutes until the edges begin to set.
  7. Transfer to the oven and bake for 10–12 minutes, until the center is just firm.

Notes

Optional Add-Ons

  • Crumbled goat cheese or feta for richness
  • A drizzle of olive oil and fresh herbs before serving
  • Sprinkle of chili flakes for gentle warmth