The 'ALL THE LEAFY GREENS' Frittata (AIP Reintro')
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This recipe is an AIP Stage 2 Reintroduction. It contains eggs and optional cumin - a seed spice.
Recipe type: The Main Event
Serves: 4-6
  • 2 tablespoons extra virgin olive oil
  • 1 leek, washed and finely sliced
  • 3 cloves garlic, finely sliced
  • ½ teaspoon ground turmeric
  • 1 teaspoon cumin (if tolerated, optional)
  • sea salt
  • ground pepper (if tolerated, optional)
  • 7 large eggs
  • 3 cups (approximately) washed, spun and shredded leafy greens. Use a combination of any leafy greens like baby spinach, watercress, chard, kale, rocket (arugula), sorrell
  • zest of one lemon
  • 2 cups (approximately) washed and roughly chopped fresh herbs. Use a combination of parsley, chervil, dill weed, coriander (cilantro), mint, chives
  1. Heat your grill
  2. Over medium heat, melt the oil in a medium heavy-based ovenproof frypan. Add the leek, sliced garlic, ground turmeric and cumin. Season with salt and saute, stirring occasionally until the leek begins to caramelise.
  3. Add the shredded greens and cook until wilted through, approximately 5 minutes.
  4. In a bowl, whisk eggs, chopped herbs and zest. Season well.
  5. Pour your egg mixture over the leeks and stir to combine and mix through. Cook until the mixture begins to set around the edges, approximately 10-12 minutes. Transfer pan to the oven and cook under the grill until set, about 5 minutes.
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