Super-greens frittata
This Super-greens Frittata combines vibrant vegetables and herbs for a healthy breakfast or light dinner. With a simple preparation method, it offers a delicious way to enjoy nutrient-dense ingredients.
Cook time 20 min
Prep time 20 min
Ingredients:
1 cup basil leaves1/2 cup fresh parsley
1 cup scallions
2 zucchini
2 tbsp olive oil
6 eggs
1/2 cup greek yogurt
1 cup mushrooms
8 oz broccoli
2 garlic cloves
2 tbsp lemon zest
1 tsp tarragon (estragon)
This Super-greens Frittata is a nutrient-packed dish, perfect for a hearty breakfast, brunch, or even a light dinner. It's loaded with fresh vegetables and herbs, making it both delicious and healthy. Let's dive into how to prepare this vibrant and wholesome frittata.
Instructions:
- Preheat your oven to 375°F (190°C).
- Thinly slice the scallions, mushrooms, and zucchini.
- Mince the garlic cloves.
- Chop the basil leaves and parsley.
- Roughly chop the broccoli into small florets.
- Zest the lemon to obtain 2 tablespoons of lemon zest.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the scallions, mushrooms, zucchini, broccoli, and minced garlic into the skillet.
- Sauté the vegetables until they are tender, about 5-7 minutes.
- In a large bowl, whisk together the eggs, Greek yogurt, lemon zest, tarragon, basil leaves, and parsley until thoroughly combined.
- Season with salt and pepper to taste if desired.
- Pour the egg mixture over the cooked vegetables in the skillet.
- Stir gently to ensure that the vegetables are evenly distributed.
- Cook on the stovetop over medium-low heat until the edges start to set, about 5 minutes.
- Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the frittata is cooked through and the top is lightly golden. You can check doneness by inserting a knife or toothpick in the center; it should come out clean.
- Remove the skillet from the oven and let the frittata cool slightly.
- Slice and serve warm. Optionally, you can garnish with additional chopped herbs or a sprinkle of lemon zest.
Enjoy your Super-greens Frittata either warm or at room temperature. This dish is a great way to incorporate more vegetables into your diet, and it also makes for a beautiful centerpiece on any breakfast or brunch table. Feel free to pair it with a simple side salad or some toasted bread for a complete meal.
Super-greens frittata FAQ:
The total cooking time includes sautéing the vegetables for 5-7 minutes and baking the frittata for 15-20 minutes in the oven. Overall, you should plan for about 25-30 minutes from start to finish.
Check for doneness by inserting a knife or toothpick into the center of the frittata. It should come out clean, and the top should be lightly golden.
Yes, you can substitute vegetables based on your preference or what you have available. Options like spinach, bell peppers, or asparagus can work well instead of zucchini, mushrooms, or broccoli.
Store leftover frittata in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm slices in the microwave or oven until heated through.
Yes, you can use egg substitutes like flax eggs or commercial egg replacers. Note that the texture may differ slightly, so it's best to refer to the package for specific ratios.
Tips:
- For the best flavor, use fresh herbs and vegetables. Fresh ingredients significantly enhance the taste and nutritional value of the frittata.
- Make sure to thoroughly whisk the eggs and Greek yogurt together. This will ensure a uniform texture and fluffy consistency.
- Cook the vegetables until they are just tender. Overcooking can result in a mushy texture, which is less desirable in a frittata.
- Let the frittata rest for a few minutes after baking. This helps to set the eggs and makes slicing easier.
- Feel free to add other vegetables or herbs to customize the frittata to your liking. Spinach, kale, or bell peppers can be great additions.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 18g
Carbohydrates 16g
Fiber 3.99g
Sugar 8g
Fat 16g
More recipes
Whole-wheat pasta with sun-dried tomato pesto and feta cheese
A healthy whole-wheat pasta with sun-dried tomato pesto and feta.
23 Jan 2026Beef kofta with zucchini, chilli and mint
A flavourful beef kofta served with zucchini and mint sauce.
15 Jan 2026Fish with spinach and tomatoes
A healthy fish dish with spinach and tomatoes served over rice.
06 Jan 2026Spinach feta and dill hummus with cucumbers
Creamy spinach feta hummus served with cucumber slices.
08 Dec 2025Grilled red peppers with olive oil, parsley and seasonings
Grilled red peppers with olive oil and parsley make a delicious side dish.
21 Dec 2025