Description

This light and fresh spring herb frittata is infused with seasonal greens and herbs like parsley, mint, and lemon balm. A perfect protein-rich dish for brunch, lunch, or a light dinner, optionally enhanced with prosciutto and cheese.

Ingredients

Scale

5 large eggs
2 cups finely chopped fresh spring herbs (e.g., parsley, mint, lemon balm, fennel, nettles, yarrow, spinach)
2–3 slices prosciutto (optional), sliced
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil (for sautéing)
Optional: ¼ cup grated Parmesan or crumbled feta cheese
Optional add-ins: baby spinach, leeks, mushrooms

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Instructions

Prep the herbs: Wash and dry herbs thoroughly using a towel or salad spinner. Finely chop until you have about 2 cups total.
Whisk the eggs: Crack the eggs into a bowl. Add a pinch of salt and pepper. Whisk vigorously to incorporate air and achieve a fluffy texture.
Cook the prosciutto: In a non-stick skillet, heat a drizzle of olive oil. Add sliced prosciutto and sauté until crispy (2–3 minutes per side). Remove excess oil if needed.
Combine & cook: Pour the whisked eggs and herbs over the prosciutto in the skillet. Stir gently for even distribution. Cover and cook on medium-low heat for about 5 minutes.
Flip and finish: Flip the frittata using a plate or lid, or cut into sections and turn. Cook uncovered for 2–3 minutes until golden and set.
Rest & serve: Remove from heat and let the frittata rest for a few minutes. Slice and serve warm or at room temperature.

Notes

Great served alongside a spring salad or crusty bread. This frittata is naturally gluten-free, low-carb, and optionally dairy-free. Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast / Brunch
Method: Stovetop
Cuisine: Mediterranean / Seasonal

Nutrition

Serving Size: 1 slice
Calories: 146
Sugar: 0g
Sodium: 320mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 16g
Cholesterol: 180mg