In addition to providing tons of protein, this recipe gives you 24% of your daily iron and 84% of your daily vitamin C. By cooking your Spring Onion Frittata on a lower oven setting for longer, you get a creamier texture without having to add any full-fat dairy. You can serve this scallion frittata warm from the oven or at room temperature, but don’t skip the lively herb salad on top. Any leftovers from the next day are phenomenal thinly sliced ​​and eaten on toasted multi-grain bread with a drizzle of olive oil.
Active time: 35 minutes Total time: 1 hour
Low-and-slow Spring Onion Frittata
Ingredients
- 12 large eggs
- 1/2 cup (123 g) 2% plain Greek yogurt
- 3/4 teaspoon kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 bunch of large spring onions
- 1 small bunch Lacinato kale, stemmed and leaves chopped
- 1/4 tsp ground red pepper
- 1/4 cup (20 g) finely grated Parmesan cheese, loosely packed
- 1/4 cup (20 g) shaved Parmesan cheese
- 1/2 cup (30 g) parsley leaves, roughly chopped
- 1/4 cup (2g) small dill sprigs, roughly chopped
- 1/4 cup (6 g) mint leaves, roughly chopped
Optional decoration
- Olive oil, for drizzling
- Lemon peel
- Bottled sea salt
- Lemon boats
Directions
Preheat oven to 300°F (150ºC). In a large bowl, whisk the eggs with the yogurt until very smooth. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Cut the tops off the spring onions so the onions can lie flat in a 10-inch, non-stick, ovenproof skillet. Cut the spring onions lengthwise. Save the tops for another use.
Heat 1 tablespoon of olive oil in the pan. Arrange the spring onions, cut side down, and cook over moderate heat, without turning, until browned, 3-5 minutes. Transfer to a plate.
Add the remaining 1 tbsp olive oil to the pan and heat. Add kale, ground red pepper and ¼ teaspoon salt. Cook over moderate heat, stirring occasionally, until tender, about 3 minutes. Turn off the heat.
Pour the egg mixture over the kale, stirring to distribute the greens evenly. Arrange the spring onions cut side up on top and sprinkle with grated parmesan. Transfer the skillet to the oven and bake until the top is golden brown and the center is just set, about 20 minutes.
Allow the frittata to cool slightly in the pan before removing it to a plate. Garnish with parsley, dill, mint and 1/4 cup shaved parmesan. Drizzle with more olive oil. Grate fresh lemon zest over the top and sprinkle with sea salt flakes. Slice and serve, giving lemon wedges at the table.
Serves: 4 | Portion size: 1/4 frittata
Nutrition (per serving): Calories: 379; Total fat: 27g; Saturated fat: 8g; Monounsaturated fat: 11g; Polyunsaturated fat: 4g; Cholesterol: 630mg; Sodium: 888mg; Carbohydrate: 9g; Dietary fiber: 3g; Sugar: 2g; Protein 27 g
Originally published May 2019, updated January 2026
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