anti aging frittata

Spring Greens Frittata


A special thanks to Heather & Desiree of The Fresh Sheet for this Perricone-friendly recipe.

This frittata uses several staples from the anti-aging kitchen – it’s the ultimate quick dinner or brunch. Protein-rich and chock full of nutrient dense greens, this dish is energizing, cleansing and bound to put a spring in your step.

Serves 4

  • 1 + 1/2 tbsp extra virgin olive oil, divided
  • 1 leek, white and light green parts only, washed and trimmed
  • 1 large bunch of organic kale, washed and trimmed
  • 8 organic omega 3 eggs
  • Juice of one lemon

Side Salad

  • 1 large bunch of watercress, washed
  • 1 cup of thinly sliced radishes

Optional: ½ cup freshly grated Parmigiano Reggiano

  1. To wash leeks, remove green tops and trim end. Slice leek lengthwise and rinse through the layers thoroughly to remove any grit. Then slice into 1/4 inch thick half moons. Remove stems from kale, slice thinly and set aside. Cut kale leaves into one inch squares.
  1. Preheat broiler to high. In a small bowl, mix lemon juice and 1/2 tbsp olive oil with salt and pepper to taste and set aside.
  2. Heat a medium, oven-proof skillet over medium-high heat. Add 1 tbsp olive oil, leeks and kale stems. Sauté gently until leek is glossy and soft, about 3 minutes. Add kale leaves and sauté until they just begin to wilt, about 2-3 minutes.
  3. Meanwhile, beat eggs in a large bowl and season with salt and pepper. If using, stir in the grated Parmigiano Reggiano. When kale is wilted, add vegetable mixture to eggs, stir to combine and then return to skillet.
  4. Cook eggs until set through the bottom, about 5-7 minutes. Take off the heat and place under the broiler to finish; eggs should be completely set.

To serve, slice ¼ of the frittata and plate. Toss watercress and radishes in lemon and olive oil dressing and then serve frittata with a small handful of salad.

Enjoy in good health!

Heather McColl is a registered dietitian, chef and food stylist in Vancouver, Canada with a reputation for offering practical nutrition advice that focuses on the enjoyment of food. In her day to day work, Heather helps consumers cook and eat healthy meals through educational programming, media, and marketing. When she’s not in the kitchen creating delicious recipes, you’ll find Heather hiking the local mountains. You can follow Heather on Twitter.

Desiree Nielsen is a registered dietitian and nutrition operations manager for a small chain of organic and natural food stores in Vancouver, Canada. Passionate about plant-based diets for more vibrant health, Desiree believes that food should not only nourish your body but also feed the soul. When she isn’t chasing around after her toddler, Desiree is a sought-after speaker and blogger. You can also follow Desiree on Twitter

4 thoughts on “Spring Greens Frittata

  1. Sounds delic!! I usually have scrambled egg whites with kale & garlic. Definitley going to add leeks & lemon juice and attempt to make this yummy looking frittata!

  2. Pingback: A Delicious, Healthy Mother’s Day Menu- Nyxwellness

  3. Pingback: Mother’s Day Breakfast Ideas. « happiness71

  4. Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains or cereals, fruit and/or vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee or fruit juice. Coffee, tea, juice, breakfast cereals, pancakes, sausages, bacon, sweet breads, fresh fruit, vegetables, eggs, mushrooms, baked beans, muffins, crumpets and toast with butter or margarine and/or jam or marmalade are common examples of breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally.`

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