Spring Herb & Greens Frittata
This spring-ready frittata is light, protein-packed, and deeply satisfying without being heavy. Inspired by Ayurvedic wisdom and modern simplicity, it’s designed to support clear energy and strong digestion as the weather warms and the body begins to shed winter’s sluggishness.
why this recipe is good for us:
1. Eggs
Eggs are nourishing, grounding, and a perfect source of complete protein. In spring, they help build strength without aggravating Kapha, especially when cooked simply and spiced well.
2. Cooked Leafy Greens (like spinach or dandelion)
Cooked bitter greens pacify Kapha and stimulate agni (digestive fire). Dandelion and arugula in particular support liver cleansing and lymphatic flow—essential for spring vitality.
3. Turmeric
Turmeric is pungent and bitter, making it ideal for spring. It clears ama (toxins), reduces inflammation, and supports blood and liver health. Just a little goes a long way in daily meals.
Spring Herb & Greens Frittata
Servings: 4 | Total Time: 30 minutes
This is my go-to spring frittata: packed with protein and spring greens, it leaves you feeling light, grounded, and ready to move through your day.
Ingredients
8 eggs
1 tbsp ghee or butter
1 cup cooked leafy greens (spinach, chard, or dandelion greens)
¼ cup chopped fresh herbs (dill, parsley, or cilantro)
⅓ cup crumbled goat cheese or sheep’s feta
½ tsp turmeric
¼ tsp black pepper
Pinch of pink salt
Instructions
Preheat oven to 375°F.
In a bowl, whisk together eggs, turmeric, salt, and pepper.
Heat ghee in an oven-safe skillet over medium heat. Add greens and herbs, stir to combine and allow to cook until wilted.
Pour in egg mixture and gently stir.
Top with goat cheese.
Cook on the stovetop 2–3 minutes, then bake for 10–15 minutes, or until set.
Let rest before slicing.
