In addition to providing tons of protein, this recipe provides you with 24% of your daily iron and 84% of your daily vitamin C. By cooking your scallion frittata at a lower oven for a longer period of time, you get a creamier texture without having to add high-fat dairy. You can serve this spring onion frittata warm from the oven or at room temperature, but don’t skip the vibrant herb salad piled on top. Any leftovers from the next day are thinly sliced and eaten on toasted multigrain bread with a drizzle of olive oil.
Activity 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 teaspoon black pepper
- 2 tablespoons of olive oil
- 1 bunch of large spring onions
- 1 small bunch of Lacinato kale, hulled and chopped leaves
- 1/4 teaspoon crushed red pepper
- 1/4 cup (20 g) finely grated Parmesan, lightly packed
- 1/4 cup (20 g) grated parmesan
- 1/2 cup (30 g) parsley leaves, roughly chopped
- 1/4 cup (2 g) small sprigs of dill, roughly chopped
- 1/4 cup (6 g) mint leaves, roughly chopped
Optional toppings
- Olive oil, for drizzling
- Lemon zest
- Flaky sea salt
- Lemon wedges
Instructions
Preheat the oven to 300°F (150°C). 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 bulbs can lay flat in a 10-inch nonstick ovenproof skillet. Slice the spring onions lengthwise. Save the tops for another use.
In the pan, heat 1 tablespoon of olive oil. Arrange the spring onions cut side down and cook over moderate heat without turning until golden, 3 to 5 minutes. Transfer to a plate.
Add the remaining tablespoon of olive oil to the pan and heat. Add the kale, crushed red pepper, and ¼ teaspoon salt. Cook over moderate heat, stirring occasionally, until tender, about 3 minutes. Turn off the fire.
Pour the egg mixture over the kale, stirring to evenly distribute the greens. Arrange the spring onions on top, cut side up, and sprinkle with grated parmesan. Transfer the pan to the oven and bake until the top is golden brown and the middle is just set, about 20 minutes.
Let the frittata cool slightly in the pan before sliding it onto a plate. Garnish with parsley, dill, mint and 1/4 cup grated Parmesan. Drizzle with more olive oil. Freshly grate a little lemon zest on top and sprinkle with flaky sea salt. Slice and serve, passing the lemon wedges at the table.
For: 4 | Serving size: 1/4 frittata
Nutrition (per serving): Calories: 379; Total fat: 27 g; Saturated fat: 8 g; Monounsaturated fat: 11 g; Polyunsaturated fat: 4 g; Cholesterol: 630 mg; Sodium: 888 mg; Carbohydrates: 9g; Dietary fiber: 3 g; Sugar: 2g; Protein 27g
Originally published May 2019, updated January 2026
The position Low and Slow Spring Onion Frittata appeared first on MyFitnessPal Blog.
