There’s something magical about eating outdoors—especially when the weather is warm, the herbs are thriving in the garden, and weekend mornings are slow and peaceful. For me, outdoor gatherings start with a dish that feels like sunshine on a plate, and lately, nothing fits that bill better than my take on a Super Greens Frittata.
But before we dive in, let’s talk about the inspiration behind this fresh, herbaceous dish.
The Erewhon Ritual
Whenever I visit Los Angeles, I make a beeline for Erewhon—LA’s iconic organic market that’s part grocery store, part wellness experience. It’s a self-care ritual at this point: I grab the probiotic strawberry smoothie (trust me, it’s worth the hype), the kale and white bean salad, and, if I’m lucky to be there during breakfast hours, the Super Greens Frittata.
It’s not just breakfast—it’s a green-powered way to start the day. The Erewhon frittata is fluffy yet dense with greens, bursting with herbs, and delivers that elusive combination of tasting both indulgent and wholesome.
Inspired (and, let’s be honest, a little obsessed), I decided to create my own version at home. With an herb garden overflowing with mint, parsley, cilantro, and chives, this was the perfect time to bring the frittata into my weekly meal prep rotation.
All About This Super Greens Frittata
This is not your average egg-heavy frittata. Traditional versions lean heavily on eggs, cheese, and often potatoes or bacon. Delicious, yes, but not always light. This version flips the ratio—it’s more of a greens-and-herbs dish bound gently together with just enough egg to hold its structure.
The result? A protein-rich, veggie-forward frittata that tastes fresh, vibrant, and clean. Each bite bursts with herbal flavor and subtle richness, making it a satisfying dish that won’t weigh you down.And yes, it’s green—really green. Thanks to a mountain of leafy greens like spinach and kale, plus heaps of parsley, cilantro, and other garden herbs, the frittata has a striking verdant hue and a naturally fluffy texture that’s closer to a souffle than a quiche.
A Nod to Kuku Sabzi
As I was testing and tweaking the recipe, I did a little digging into herb-based egg dishes around the world. That’s when I stumbled upon Kuku Sabzi, a traditional Persian frittata made almost entirely of herbs. It’s dense, earthy, fragrant, and traditionally served during Nowruz (Persian New Year).
Kuku Sabzi inspired me to lean even further into the greens. The cultural connection deepened my appreciation for what herbs can do—not just as a garnish, but as the star of the show.
While my frittata takes some liberties (a bit less oil, different herb ratios, and more Western cooking techniques), the essence is shared: let the greens shine.
Why You’ll Love This Recipe
Perfect for Meal Prep: Make it on Sunday night, and you’ll have grab-and-go breakfasts for the week.
Garden-Friendly: If you grow herbs at home, this is the perfect way to use up a bounty.
Customizable: Swap in whatever greens or herbs you have on hand. No kale? Use chard or arugula. No dill? Try basil or green onions.
Picnic-Ready: This frittata holds its shape well, making it perfect for outdoor gatherings, lunchboxes, or brunch tables.
Super Greens Frittata Recipe
Serves 6 | Prep Time: 15 minutes | Cook Time: 25 minutes
Ingredients:
1 tbsp olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
4 cups fresh spinach, roughly chopped
2 cups kale or Swiss chard, stems removed, finely chopped
1 cup flat-leaf parsley, chopped
½ cup cilantro, chopped
¼ cup fresh dill, chopped
¼ cup chives or green onions, chopped
6 large eggs
¼ cup full-fat Greek yogurt or milk (optional for creaminess)
½ tsp sea salt
¼ tsp black pepper
Optional: pinch of turmeric or cumin for earthy flavor
Optional toppings: crumbled feta, avocado slices, microgreens
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet (like cast iron), heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes, until translucent.
3. Add the garlic and cook for another minute. Then stir in the chopped spinach and kale. Cook until wilted, about 2–3 minutes. Remove from heat.
4. In a large bowl, whisk the eggs, yogurt or milk (if using), salt, pepper, and any additional spices.
5. Fold in the herbs and cooked greens until evenly distributed.
6. Pour the mixture back into the skillet. Bake for 20–25 minutes, or until the center is set and the top is golden.
7. Let it cool slightly before slicing into wedges. Serve warm, room temp, or cold.
Serving Suggestions
This frittata is a great standalone dish, but it also plays well with others. Here are some of my favorite pairings:
- Brunch Board: Serve with sourdough toast, fresh fruit, labneh, and smoked salmon.
- On-the-Go: Slice a wedge into a wrap with hummus and shredded carrots for a portable lunch.
- Picnic Perfect: Cut into squares, chill, and serve alongside a grain salad and lemonade.
The beauty of this Super Greens Frittata lies in its flexibility and freshness. It bridges the gap between cultures—blending Erewhon’s wellness-forward approach with the deep tradition of Persian Kuku Sabzi—and reminds us how simple ingredients can become something extraordinary with just a little intention.
Whether you’re prepping weekday breakfasts, hosting a backyard brunch, or packing for a spring picnic, this dish brings vibrant flavor and nourishing energy to the table. And maybe best of all, it lets you enjoy the harvest of your herb garden in a truly satisfying way.