Gather that brunch bunch and meet them at home! We love the idea of a brunch in and this frittata recipe is the perfect centerpiece for an elevated breakfast spread. Full of fresh farmers market veggies, protein and healthy fats, it’s as nourishing as it is beautiful.
We learned how to whip up this easy and elegant recipe from clean cooking guru, Pamela Salzman, at our recent Easter lunch at Jenni Kayne’s. Naturally, it made a light and lovely addition to the mid-afternoon meal — but we just can’t stop envisioning it alongside a latte and some morning light! However you work it into your week, just be sure you do…
Fresh Herb + Spring Onion Frittata
serves 4 to 6
2 bunches beet greens or 1 bunch Swiss chard
2 Tbsp ghee (such as 4th & Heart garlic ghee) or unrefined olive oil
2 bunches spring onions, 1 onion reserved, the remaining onions chopped
8 large free-range eggs
½ cup mint leaves, lightly packed, finely chopped
½ cup fresh dill, lightly packed, finely chopped
¼ cup fresh flat-leaf parsley leaves and tender stems, lightly packed, finely chopped
¼ cup fresh chives, lightly packed, finely chopped
freshly ground pepper
Preheat the oven to 350 degrees.
Wash the beet greens but do not dry all the way and chop the stems off the leaves. Coarsely chop the stems and keep separate from the leaves. Coarsely chop the leaves.