Whenever I go to LA, I love stopping at Erewhon on my way into town to treat myself to something healthy and delicious from their prepared foods bar. My routine includes the probiotic strawberry smoothie, the insanely good kale and white bean salad, and if I’m there at breakfast, the Super Greens Frittata is always my pick. Packed with greens and fresh herbs, it’s the kind of dish that instantly makes you feel nourished and energized.
Inspired by my obsession, I wanted to recreate a version at home—especially since I’m currently growing an abundance of herbs in my garden. My take on the Super Greens Frittata is brimming with bright flavors, leafy greens, and just enough egg to hold it all together. It’s become a healthy breakfast staple for me, and I love making it on Sunday night so breakfast is ready to go on weekday mornings.
All About This Super Greens Frittata
Think of this recipe as a protein-rich egg dish—but even more veggie-forward. While traditional frittatas typically lean heavier on eggs and cheese, this version is loaded with nutrient-packed greens and aromatic herbs, making it feel light, fresh, and packed full of flavor. In fact, there are more greens than eggs here, giving the dish its unique, fluffy-yet-substantial texture and bright green color.
Inspiration: Kuku Sabzi
When I started researching similar dishes, I discovered that my beloved Erewhon-inspired frittata closely resembles Kuku Sabzi, a traditional Persian herb-filled egg dish served during the Persian New Year and other celebrations. What sets Kuku Sabzi apart from a typical frittata is its intense herb-to-egg ratio, along with the addition of spices like turmeric or saffron. My Super Greens Frittata keeps a similar emphasis on herbs and greens, but is a little simpler without the spices and nuts, so it’s perfect for more basic breakfasts.
Ingredients You’ll Need to Make It
One reason I love this recipe is its flexibility—you can swap in any type of greens and herbs, as long as you keep the greens-to-egg ratio fairly similar. The formula is simple:
- Greens Galore: Baby kale, spinach, or your favorite power greens mix.
- Lots of Fresh Herbs: Cilantro, parsley, dill, basil—use any blend you love or whatever is thriving in your garden! Herbs are SO good for you, anti-inflammatory, and loaded with vitamins and minerals.
- Eggs and Parmesan: Just enough eggs and parmesan cheese to create a creamy base that binds the greens together and adds a welcome protein punch.
The Perfect Oven-to-Table Pan for Serving
I love to serve my frittatas straight from my Staub cast iron skillets—not only is it aesthetically my vibe, it’s also one less serving piece to clean at the end of the meal. I had the chance to visit the Staub factory in France this past fall, and it was so inspiring to see the care and attention to detail that went into making every single one of these pans. They’re truly heirloom quality, and the hardest working pans in my kitchen. I truly think that everyone needs one great Staub cast iron pan in their collection.
The vibrant color and flavor of this Super Greens Frittata makes it elevated enough for spring brunches—and bonus points that you can completely make it before guests arrive. I like to make it in the morning and let it sit on the counter for a couple hours before slicing into wedges and serving. (I actually prefer it at room temperature.) Here’s what I’d serve with it for a full menu for a brunch gathering:
Berry and Yogurt Parfait
Lemon-Poppyseed Muffins
Strawberry Caprese Salad
Description
This easy Super Greens Frittata recipe is inspired by my favorite Erewhon breakfast. Packed with fresh greens and herbs, it’s a delicious and healthy way to start the day.
- 1 onion, chopped
- 2 cloves minced garlic
- Extra virgin olive oil
- 5 ounces spinach, baby kale, or power greens mix (a whole clamshell container)
- 2 bunches fresh herbs, leaves chopped and stems discarded (cilantro, parsley, dill, basil—whatever mix you like)
- 5 eggs
- 1/4 cup grated parmesan
- 2 tablespoons milk
- 1/2 teaspoon baking powder
- Kosher salt and freshly ground black pepper
- 1 bunch green onions, thinly sliced
- For garnish: more herbs, (optional) edible flowers
- Preheat the broiler on your oven.
- Set an 8 – 10-inch cast-iron or nonstick pan over medium heat. Coat the bottom with a thin layer of oil, then add the onion. Season with a pinch of salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and saute for about a minute.
- Meanwhile, combine the eggs with the parmesan, milk, baking powder, and a pinch of salt and pepper. Whisk until combined and foamy.
- Add the spinach to the pan and cover. Cook for 3 – 4 minutes until starting to wilt, then stir to evenly distribute in the pan. Sprinkle the herbs and green onion evenly over the top. Pour the egg mixture over the top, and tilt the pan to evenly distribute.
- Let cook for about a minute on the stovetop, then transfer to oven and broil until just set and turning golden brown on top (about 5 minutes).
- Remove from oven and let cool for a few minutes, then cut into wedges, top with more herbs, and serve.
Notes
- Make it ahead: Keep in the fridge, and rewarm slices at 50% power in the microwave, or on low heat in the oven.
- Prep Time: 20
- Cook Time: 5
Keywords: super greens frittata, erewhon
