This ALL THE LEAFY GREENS FRITTATA is on high rotation at our place at the mo’. I’m a wee bit in love with it!
If you have a really good memory, you may recall that we refer to frittata as frittata-ta-ta-ta-ta at my place – if you say it out loud it makes you feel good. That hasn’t changed. What has changed is that since I first made my Easiest Frittata-ta-ta-ta-ta in the World for David, I have successfully reintroduced eggs. Granted, that was a wee while ago, now – but it still makes me happy.
I created this baby as part of my quest to further up my nutrient density this year. If you have successfully reintroduced eggs back into your life (Hallelulja!), an All the Leafy Greens Frittata ticks all the nutrient density boxes! Eggs are nutrient POWERHOUSES!
- It’s chock-full of fresh, seasonal leafy greens and herbs – at least a cup in each serve (depending on how big your appetite is, of course!).
- It has garlic and leek – both great forms of prebiotic fiber
- It’s great for picnics, lunchboxes, and leftovers. And you KNOW it’s making a significant dent in that 8+ serves of vegetables you are aiming for. (You are doing that, aren’t you?)
- It’s even got turmeric – an über potent spice full of antioxidants and significant anti-inflammatory properties
“Never met an egg I didn’t like.” – Claire Saffitz
The thing about a frittata-ta-ta-ta-ta is that it is very flexible. And this baby is no exception. I use the recipe (below) as a base and change things up, depending what’s in my fridge.
Feel like you need a hit of omega-3s? – Add some tuna or mackerel (or other seafood).
Got some leftover roasted vegetables? Throw them in. MORE nutrient density!
Have the tail-end of some green sauce in your fridge? Spoon that into the egg mixture.
Your frittata-ta-ta-ta-ta will taste even better with a dollop of Herbalicious Labne or Guacamole (everything goes with guacamole!). With a tablespoon or two of fermented vegetables and a generous mug of Soup Equation soup and you’re well on your way to exceeding your veggie quota for the day…
- 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
- Heat your grill
- 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.
- Add the shredded greens and cook until wilted through, approximately 5 minutes.
- In a bowl, whisk eggs, chopped herbs and zest. Season well.
- 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.