Eggs are packed full of nutrients. It’s no wonder most of us eat it as an easy breakfast – or, if you’re anything like me, you eat it pretty much any time of the day. Read the 10 health benefits of eggs.
This Greek Herb Frittata recipe is bursting with flavor and color – making it a delicious dish to enjoy any time of the day. Plus, it’s gluten free and grain free. Serve it with fruit to enjoy as brunch or with a simple green salad and a glass of wine to enjoy as a lunch or light dinner.
I like to make a double batch of this recipe, and pack for my kids to take for school lunch or keep in the fridge for an easy go-to meal when I’m short on time. It’s just as delicious cold, as it is hot from the oven.
Where to Get Kitchen Pantry Essentials
I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Bob’s Red Mill baking soda, for instance, is about $3 at my local health food store and $6 on Amazon. But it’s only $2.03 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get 2 months free and 10% off your first order.
- 1 tbsp butter
- 1 small white onion, diced
- Tender greens like radish or young beet greens, or spinach (optional)
- 6 pastured eggs
- 1/4 cup Greek-style yogurt or sour cream
- Salt and pepperto taste
- 1/4 cup freshly chopped flat-leaf parsley, dill, basil, or cilantro
- 1/3 cup crumbled tangy feta cheese
- Preheat an oven to 375 degrees.
- Melt butter over medium-low heat in a medium-sized skillet, and add the chopped onions. Sauté gently as you do the next two steps.
- While the onions cook, crack the eggs into a large bowl, and whisk with the yogurt or sour cream, until they are well-mixed.
- Add the fresh herbs and feta to the egg mixture, and season with salt and pepper.
- Once the onions are translucent, add the greens, if using, and cook for 1 minute.
- Pour the egg mixture into the skillet, and give a quick stir with a spatula to mix the onions into the eggs.
- Put the skillet of eggs into the oven, and bake for 20 minutes, until the top is turning golden, and the body of the frittata is puffy and no longer jiggly. Test for done-ness by making a little slit in the center with a knife, and looking to see if it’s still runny inside.
- Slice into wedges and serve with fresh fruit and a green salad.
Get More Recipes Like This
I love this recipe from Ariana Mullins of the food and travel blog, And Here We Are. Ariana has an amazing cookbook, And Here We Are at the Table, filled with 180+ pages of grain-free and gluten-free recipes from around the world, including Greek, Mediterranean, Moroccan, Mexican, Asian and traditional American dishes. Gather friends and family to enjoy delicious grain-free recipes that are nourishing and satisfying.
What’s Inside And Here We Are at the Table:
- Cookbook – containing 80 delicious, grain-free recipes for every occasion and cooking tips for foodies of every level
- Travelogue – detailing the adventures from around the world that lead to the recipes you are preparing.
- Memoir – of the most enjoyable meals and people I have spent time with at the table from around the world.
- Guide – foraging, global markets and the basics that all good cooks should know.
Recipes range from breakfast, dinner, sides, salads, condiments, desserts and drinks, and are clear and detailed so ANYONE can follow along, regardless of cooking experience.
I really enjoyed following Ariana’s foodie adventures, including farmers markets in England, foraging for nettles, and how to buy eggs in England. I also loved the cooking tutorials, especially how to spatchcock a chicken.
How to Order
- Get the print version on Amazon for $29.99. I love having this colorful cookbook on my bookshelf in the kitchen so I can easily thumb through all of the recipes. Get it now.
- Get the digital version for just $19.99. The digital version includes all the same information as the print book, along with exclusive sections on Ariana’s foodie adventures in foraging and global markets, big photographs to enjoy on screen, and three cooking video tutorials for aspiring cooks. Get it now.