I opened my fridge, stomach rumbling. The temptation to just grab the first thing I saw was strong but I didn’t want just anything; I wanted something filling that would hit the spot. That’s when I spotted the small garden of fresh herbs I had yet to use. My demanding stomach was getting impatient so I opted for an easy fix – an herb frittata. Frittatas are virtually effortless; there’s no fussing involved which is essential when dealing with impatient stomachs. Traditionally made on the stove-top and finished in the oven, my entirely baked frittata is even simpler; it takes just a matter of minutes to mix together the ingredients and place the whole thing directly in the oven. It’s thick, fluffy and stuffed full of fresh herbs which gives it a light green hue. I’ve previously extolled the virtues of eggs, but it’s also important to consider the source of your eggs. Consider using pasture-raised organic eggs from hens raised outdoors. Pasture raised animals have free access to fresh green grass which means they enjoy a higher quality of life than those confined within factory farms and are able to move around freely and carry out their natural behaviors. Pasture raised aren’t only more humanely raised, they are richer in nutrients with deep yellow yolks, and according to studies are higher in omega-3s and vitamin A. A foursome of fresh herbs (basil, chives, parsley, and thyme) work in harmony to flavor this ricotta and feta topped frittata. Creamy ricotta lightens the base and gives the frittata a silkier consistency while a touch of salty, sharp feta accents the fresh flavors of the herbs. This frittata is equally delicious with just about any herb combination; try tarragon, oregano or marjoram as well. Equally good for brunch, lunch or dinner, this frittata can be eaten warm or cold. Make one now so that when the grumbling in your stomach starts there’s something waiting for you in the fridge.
Serves Serves 4 to 6
A foursome of fresh herbs (basil, chives, parsley, and thyme) work in harmony to flavor this ricotta and feta topped frittata.
15 minPrep Time
30 minCook Time
- 7 large pastured eggs
- 7.5 oz/ 212g fresh ricotta
- 1 cup of fresh chopped herbs such as: basil, parsley, chives and thyme
- 1 green onion, finely chopped
- sea salt and freshly ground pepper to taste
- 4oz / 114g feta cheese, cut into chunks
- Preheat the oven to 350 degrees.
- Grease a 9-inch cast iron skillet or 9-inch oven proof dish. If using a skillet, place the greased skillet in the oven.
- Meanwhile, place the eggs in a food processor along with the ricotta, chopped herbs and green onion. Add a pinch of salt and pepper and blend on high until smooth (go easy on the salt as feta is already salty).
- Remove the skillet from the oven (if using) and pour in the egg mixture. Top with chunks of feta and return to the oven.
- Bake 30 minutes or until set and lightly golden on the top.
- Remove from oven. Using a spatula, loosen the frittata from the pan, and transfer to a plate. Serve in wedges.
Gluten Free, Grain Free, Vegetarian