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Eating well

September 20, 2015

Healthy recipe: Herb frittata

This tasty frittata combines the zing of fresh herbs with the goodness of summer greens. Enjoy it with a salad and crusty bread.

Makes 2 servings


  • 1 tbsp (15 mL) olive oil (divided)
  • 1 small leek (white and light green parts only), well-washed, trimmed and thinly sliced
  • 1 garlic clove, sliced
  • ½ cup (125 mL) green beans (chopped) or green peas (fresh or frozen)
  • 3 large eggs
  • 2 tbsp (30 mL) water
  • 1 cup (250 mL) spinach leaves, trimmed
  • 1 cup (250 mL) watercress, trimmed
  • 2 fresh mint leaves, chopped
  • 2 sprigs fresh parsley, trimmed and chopped
  • 1 tbsp (15 mL) pine nuts
  • Pinch sea salt
  • freshly ground black pepper
  • 1 tbsp (15 mL) freshly grated Parmesan cheese


  • In a small frying pan, heat half of the oil over medium-low heat. Cook the leek and garlic, stirring often, until very soft.
  • Meanwhile, in a steamer basket set over a saucepan of simmering water, steam the beans just until tender-crisp. Set aside.
  • In a large bowl, beat together the eggs and water. Add the leek and garlic, beans, spinach, watercress, mint, parsley, cilantro, pine nuts and salt. Season with pepper to taste.
  • Preheat the broiler.
  • In the ovenproof skillet or omelette pan, heat the remaining oil over medium-high heat until almost smoking. Pour in the egg mixture and cook for 2 minutes or until the bottom of the frittata is set. Sprinkle the top with Parmesan.
  • Place the pan under the broiler until the top of the frittata is set and browned (take care that it does not burn).

Try this gluten-free, vegetarian salad from the Fit Chicks blog with your frittata: The Best Kale Salad Recipe Ever.

Herb frittata recipe courtesy of Delicious Diabetes Cooking for One or Two People by Michelle Berriedale-Johnson 2014 © Reprinted with publisher permission.

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