Clean Diet Green Frittata

Serving Size: 6 people

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful green frittata is loaded with fresh herbs and optional raisin and walnut topping.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook11

Hands-Off Cook0

Passive0

Total Time26

Recipe Serving Size6 people

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Skillet, Top Stove

Ingredients

3 tablespoon avocado oil
1 onion medium, finely chopped
1 leek medium, white and pale-green parts only, finely chopped
8 egg large
1 teaspoon Kosher salt
1½ teaspoon baking powder
1 teaspoon freshly ground black pepper
½ teaspoon ground turmeric
1½ cup fresh cilantro finely chopped
1½ cup fresh dill finely chopped
1½ cup Italian parsley finely chopped
1 tablespoon dried fenugreek

Optional toppings

¼ cup walnuts chopped
¼ cup raisins

Instructions

Heat 1/2 of the avocado oil in a 10” skillets over medium heat. Cook onion and leek, stirring occasionally, until very soft, but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside
Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
Heat broiler. Heat remaining oil in reserved skillets over medium heat. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
Top with walnuts and raisins, optional.

Reheating Instructions

Heat in sauté pan set over medium heat or in microwave on medium power until heated through.

Nutrition