Description
This easy Super Greens Frittata recipe is inspired by my favorite Erewhon breakfast. Packed with fresh greens and herbs, it’s a delicious and healthy way to start the day.
Ingredients
Scale
- 1 onion, chopped
- 2 cloves minced garlic
- Extra virgin olive oil
- 5 ounces spinach, baby kale, or power greens mix (a whole clamshell container)
- 2 bunches fresh herbs, leaves chopped and stems discarded (cilantro, parsley, dill, basil—whatever mix you like)
- 5 eggs
- 1/4 cup grated parmesan
- 2 tablespoons milk
- 1/2 teaspoon baking powder
- Kosher salt and freshly ground black pepper
- 1 bunch green onions, thinly sliced
- For garnish: more herbs, (optional) edible flowers
Instructions
- Preheat the broiler on your oven.
- Set an 8 – 10-inch cast-iron or nonstick pan over medium heat. Coat the bottom with a thin layer of oil, then add the onion. Season with a pinch of salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and saute for about a minute.
- Meanwhile, combine the eggs with the parmesan, milk, baking powder, and a pinch of salt and pepper. Whisk until combined and foamy.
- Add the spinach to the pan and cover. Cook for 3 – 4 minutes until starting to wilt, then stir to evenly distribute in the pan. Sprinkle the herbs and green onion evenly over the top. Pour the egg mixture over the top, and tilt the pan to evenly distribute.
- Let cook for about a minute on the stovetop, then transfer to oven and broil until just set and turning golden brown on top (about 5 minutes).
- Remove from oven and let cool for a few minutes, then cut into wedges, top with more herbs, and serve.
Notes
- Make it ahead: Keep in the fridge, and rewarm slices at 50% power in the microwave, or on low heat in the oven.
- Prep Time: 20
- Cook Time: 5
Keywords: super greens frittata, erewhon