Easy Herb and Veggie Frittata (Gluten-Free and Dairy-Free)

easy herb & veggie frittata title 2

I love eggs.

chickens 2They are the perfect food, especially when they come from pasture-raised hens, like our backyard chickens. They are packed with essential vitamins, minerals, amino acids, and healthy cholesterol. Eggs are good for breakfast, lunch, and dinner – anytime of the day. I think they are especially delicious when paired with herbs and vegetables. Take the easy-to-make egg frittata. You can find thousands of frittata recipes online. Frittatas with veggies, frittatas with sausage, frittatas with milk, frittatas with fruit. The purpose of my post is to give you a simple how-to frittata recipe that you can experiment with over time.

All you need is eggs, veggies, herbs and salt. Have fun trying new combinations! You won’t tire of this recipe template.

eggs for frittata

Here are the basics…

1. Gather your eggs. It’s best to choose eggs from pastured-raised hens. They are going to have the most nutrition without additional antibiotics and hormones. The next best thing is organic eggs.

2. Choose your veggie. You can have just one vegetable or many! In my recipe below, I used cabbage as a base, but you can use any vegetable you like. Try a frittata with summer squash, or broccoli, or sweet potatoes, or tomatoes, or peppers. Think about what you like in an omelette and go from there. Here’s my favorite tip! Every time I bake frittatas, I use leftover veggies from our previous meal. When the veggies are already cooked, then you can skip the first part of the directions below.

3. Select your herb. Rosemary and thyme are my favorites. Experiment with garlic or basil or oregano. Use just one at first, then try combining herbs together.

4. Add a good sea salt or Himalayan pink salt. Table salt has no nutritional value whatsoever. Plain sodium chloride is bleached with anti-caking chemical agents and stripped of all vital minerals that our bodies need. A good sea salt retains those essential nutrients! We like Redmond Real Salt.

Now for the specifics…

Directions

  1. Preheat your oven to 350 degrees.
  2. Place a spoonful of coconut oil, beef tallow, or pork fat in an iron skillet and place on medium heat on the stove top.
  3. Cook 1 1/2 to 2 cups of your choice of chopped vegetables in the skillet, stirring occasionally until tender. (If you use pre-cooked vegetables, you can skip this step and just place them in the skillet after the oil is melted.)
  4. Wisk 8 eggs in a bowl. Add the herbs you chose. Add the sea salt.
  5. Pour the egg and herb mixture into the skillet with the vegetables.
  6. Bake for 15-20 minutes until the eggs are firm.
  7. Cut into pie-shaped servings and enjoy!

egg and rosemary mix

Here are the ingredients I used for my Cabbage Carrot Frittata. I did not plan ahead for this recipe. I just used leftover vegetables from last night’s dinner! :)

Cabbage Carrot Frittata with Rosemary

Ingredients

  • Spoonful of coconut oil to coat the pan
  • Mix of chopped green cabbage, carrots, kale, and yellow squash pre-cooked (about 1 1/2 to 2 cups of vegetables)
  • 8 eggs
  • 2 teaspoons rosemary
  • 2 teaspoons salt

Cabbage Carrot Frittata with Rosemary
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Spoonful of coconut oil to coat the pan
  • Mix of chopped green cabbage, carrots, kale, and yellow squash pre-cooked (about 1½ to 2 cups of vegetables)
  • 8 eggs
  • 2 teaspoons rosemary
  • 2 teaspoons salt
Directions
  1. Preheat your oven to 350 degrees.
  2. Place a spoonful of coconut oil, beef tallow, or pork fat in an iron skillet and place on medium heat on the stove top.
  3. Cook chopped vegetables in the skillet, stirring occasionally until tender. (If you use pre-cooked vegetables, you can skip this step and just place them in the skillet after the oil is melted.)
  4. Wisk 8 eggs in a bowl. Add the herbs you chose. Add the sea salt.
  5. Pour the egg and herb mixture into the skillet with the vegetables.
  6. Bake for 15-20 minutes until the eggs are firm.
  7. Cut into pie-shaped servings and enjoy!

My mix of cabbage, carrots, kale and squash…

veggies cabbage carrots

Egg and vegetable mix before baking…

cabbage frittata uncooked

After baking…yum!

cabbage carrot frittata cooked

I hope you enjoy this easy-to-make herb and vegetable frittata recipe! I’d love to hear about your experiments and what combinations of herbs and vegetables you like. Your comments are always welcome.

This entry was posted in Dairy-Free, GAPS, Gluten-Free, Grain-Free, Paleo, Real Food, Recipes. Bookmark the permalink.

3 Responses to Easy Herb and Veggie Frittata (Gluten-Free and Dairy-Free)

  1. This looks fantastic!!!

    YUM!

  2. kelsey says:

    mm! this looks fresh and delish!
    ladies in navy

  3. Pingback: X Cheap and Healthy Recipes for Families

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