Green Veggie Frittata
Green Veggie Frittata
Frittata with Swiss chard and eggs for immune, bone, heart, and brain health—packed with vitamins, minerals, and protein.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 1 leek, finely sliced
- 2 garlic cloves, crushed
- Sea salt & pepper, to taste
- 6 large chard leaves, roughly chopped
- 6 large organic eggs, whisked
- Small handful mint leaves, finely chopped
- 1⁄3 cup Greek yoghurt
- 1⁄3 cup crumbled feta or goat’s cheese
- Fresh herbs (mint, dill or parsley), toasted pine nuts, rocket
Method
- Preheat oven to 200°C.
- Heat the olive oil in a 25cm oven-safe frying pan over medium heat. Add the leek and garlic and sauté for 3-4 mins.
- Add the chard, sea salt and pepper and sauté for another 2-3 mins until the chard wilts.
- In a large bowl, whisk together the eggs, mint and yoghurt until well combined. Pour the mixture over the vegetables in the frying pan, ensuring an even spread.
- Sprinkle with feta, cover with a lid and cook over low-medium heat for 10–12 mins or until the frittata is set. Place under the grill for 1–2 mins until golden.
- Serve topped with fresh herbs and other desired garnishes and enjoy.
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