Delicious Super Greens Frittata Recipe to Brighten Your Spring Mornings

Every time I visit LA, I can't resist stopping by a local favorite to grab something nutritious and tasty from their prepared foods section. I always go for the probiotic strawberry smoothie, the amazing kale and white bean salad, and if it's breakfast time, the Super Greens Frittata is a must. Loaded with greens and fresh herbs, it's a meal that instantly revitalizes you.

Motivated by my love for this dish, I decided to whip up my own version at home, especially since my herb garden is thriving. My rendition of the Super Greens Frittata is full of vibrant flavors, leafy greens, and just the right amount of egg to keep everything together. It has turned into a go-to breakfast for me, especially when I prepare it on Sunday evenings to have quick meals ready for busy weekdays.

Discover This Super Greens Frittata

This recipe serves as a protein-rich egg dish, but it emphasizes vegetables even more. Unlike standard frittatas that are egg and cheese-heavy, this one showcases an abundance of nutrient-dense greens and fragrant herbs, offering a light, fresh experience filled with flavor. With more greens than eggs, it boasts a unique fluffy yet substantial texture and a stunning green hue.

Inspired by Kuku Sabzi

While exploring similar dishes, I found that my version of the frittata closely resembles Kuku Sabzi, a traditional Persian herb-filled egg dish often enjoyed during the Persian New Year and various celebrations. What distinguishes Kuku Sabzi from a regular frittata is its high herb-to-egg ratio and the inclusion of spices like turmeric or saffron. My Super Greens Frittata keeps the focus on herbs and greens, but simplifies the ingredients, making it ideal for straightforward breakfasts.

Ingredients for Your Frittata

One of the best aspects of this recipe is its versatility; you can substitute any greens and herbs, provided you maintain a similar greens-to-egg ratio. Here's the basic formula:

Greens Galore: Choose from baby kale, spinach, or your favorite mix of power greens.
Plenty of Fresh Herbs: Use cilantro, parsley, dill, basil—any combination you enjoy or what's flourishing in your garden! Herbs are fantastic for you, packed with vitamins and minerals.
Eggs and Cheese: A sufficient amount of eggs and parmesan cheese to create a creamy base that binds the greens and adds protein.

Serving with the Right Pan

I prefer to serve my frittatas directly from my Staub cast iron skillet—it suits my aesthetic and saves me from extra dishes to wash afterward. Visiting the Staub factory in France last fall was inspiring; I witnessed the meticulous craftsmanship that goes into each pan. They truly are heirloom quality and the most dependable cookware in my kitchen. I believe everyone should have at least one exceptional Staub cast iron pan.

Cooking Essentials

Staub Cast Iron

8.5-inch Traditional Deep Skillet

$99.99 at Staub

Staub Cast Iron

12-inch Perfect Pan

$179.99 at Staub

Brunch Menu Ideas

The vibrant appearance and taste of this Super Greens Frittata make it an impressive option for spring brunches. Plus, you can prepare it ahead of time, which is a bonus for hosting. I like to make it in the morning and let it sit on the counter for a couple of hours before slicing it into wedges for serving. (I actually enjoy it at room temperature.) Here's how I'd pair it for a complete brunch menu:

Berry and Yogurt Parfait

Lemon-Poppyseed Muffins

Strawberry Caprese Salad

Description

This Super Greens Frittata recipe, inspired by my favorite breakfast, is packed with fresh greens and herbs, providing a delightful and nutritious way to kickstart your day.

Ingredients

1 onion, chopped
2 cloves garlic, minced
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: additional herbs, optional edible flowers

Instructions

Preheat your oven's broiler.
Heat an 8 – 10-inch cast-iron or nonstick skillet over medium heat. Lightly coat the bottom with oil, then add the chopped onion. Season with a small pinch of salt and cook until softened, about 5 minutes. Stir in the garlic and sauté for another minute.
In a bowl, whisk together the eggs with parmesan, milk, baking powder, and a pinch of salt and pepper until well combined and foamy.
Add the spinach to the skillet and cover. Cook for 3 – 4 minutes until starting to wilt, then stir to evenly distribute. Sprinkle the herbs and green onions evenly over the top. Pour the egg mixture over everything, tilting the pan to spread it evenly.
Cook on the stovetop for about a minute, then transfer to the oven and broil until just set and golden brown on top (about 5 minutes).
Once done, remove from the oven, let cool for a few minutes, then cut into wedges, top with more herbs, and serve.