Green Frittata with Feta

Eggs are a complete meal in their own right. But we need to add some leafy greens to up the anti somewhat!

Eggs should be bought organic or as free, free range as you can find. Organic is about $1 a pop so that makes for a super cheap meal!

Let's talk greens. Silverbeet really is a bit of a funny earthy flavour that can stuff up your meal in a flash! I've done it before. Maybe it's the amount I put in, but there's only one way I really like it cooked and that's in a frittata with feta.

Maybe it's the balance of salt from the feta that makes it so good. I've used Herbalicious blend in this recipe which gives it a really hearty boost of flavour, but you can just stick to one or two herbs and it'll still taste great. Thyme or oregano is good. Even a little of ol' basil.

While I don't want to put you off silverbeet, I do want you to buy her and use her sooner rather than later. She is a big girl, who takes up valuable real estate in your fridge. When she is chopped and cooked up though, she can create the perfect lunch, stop gap between meals, or reheats nicely for dinner.

This is a great recipe to use up the last of the weekly veg and have as an easy grab on the run or paired with a salad for a light dinner or lunch.
Servings: 12
Green Frittata with Feta

Green Frittata with Feta

The perfect lunch, stop gap between meals, or reheats nicely for dinner. Fill with any greens you like, but silverbeet is a powerhouse of vitamins and minerals to keep the doctor away!

Ingredients

  • 2 tablespoons of ghee or coconut oil
  • 1 leek, sliced
  • 1 bunch of silverbeet, stalks removed and diced, leaves finely chopped
  • 2 garlic cloves, finely chopped
  • 10 cherry tomatoes (optional)
  • 100g Greek feta
  • 12-15 organic or free range eggs
  • 2 tablespoons of coconut flour
  • 3 tablespoons of buckwheat flour
  • 1 tablespoon of Herbalicious OR 2 teaspoons of dried thyme or 6 sprigs of fresh, leaves picked
  • 1/2 teaspoon of unrefined sea salt or Himalayan salt

Instructions

  1. Turn the oven on 180C
  2. Heat a large pan on a moderately hot temperature
  3. Add the ghee and gently fry off the leek and the silverbeet stalks
  4. Start cracking those eggs into a bowl while the pan is ticking along
  5. Once softened, add the salt, herbs and garlic and fry until you smell it
  6. Add the leaves until wilted down and tender
  7. Tip the cooked greens into a large baking dish and spread them out across the bottom
  8. Crumble over the feta
  9. Whisk the eggs with the flours and pour into the baking dish.
  10. Using a spatula, gently wiggle around the mixture careful not to move chunks of feta into one corner!
  11. Halve the cherry toms and dot around on top, cut side up
  12. Pop in the oven for 30 minutes or until there's no wiggle in the middle
Thermie Version
  1. Blitz your veg and saute in a pan with some ghee or butter
  2. While that fries away, pop in the Thermie (a food processor works too) your eggs, feta, flours, salt and herbs.
  3. Blitz until well combine
  4. Pour over your cooked veg in a large dish.
  5. If you like it skinny, use a big dish. If you like it thicker, use a smaller dish and cook for longer. Super flexible over here.
  6. Cook for 30-40 minutes until there's no wobble.
Did you make this recipe?
Tag @secretspiceco on instagram and hashtag it #herbalicious

Leave a comment

  • Smokin'

    Regular price
    $19.95 AUD
    Regular price
    Sale price
    $19.95 AUD
    Smokin'
  • Spring Zing

    Regular price
    $19.95 AUD
    Regular price
    Sale price
    $19.95 AUD
    Spring Zing
  • Delhi

    Regular price
    $19.95 AUD
    Regular price
    Sale price
    $19.95 AUD
    Delhi
  • Herbalicious

    Regular price
    $19.95 AUD
    Regular price
    Sale price
    $19.95 AUD
    Herbalicious
1 of 4