Herby Post-Holiday Yogurt Frittata
The spotlight for this frittata is shone on carminative herbs used to aid in the digestion and relief from what my family calls The Holiday Heavies (aka, the feeling of being “so full you couldn’t possibly eat ever again”). I made it for breakfast on the morning after Christmas, and it worked wonders. The featured herbs are dill, parsley, cilantro and a bit of turmeric to settle down any residual intestinal inflammation.
Dill is a mild carminative native to Europe and contains various flavonoids, coumarins phenolic acids and volatile oils. It also houses antispasmodic and anti-inflammatory properties that are primarily associated with the seeds.
Italian parsley is one of my favorite herbs with a rich source of vitamin C and K. It’s incredible at boosting the digestive “fire” and relieving indigestion after a heavy meal.
Cilantro is famously used as a chelating agent to remove heavy metals such as mercury, lead and aluminum from the body, plus it’s just really delicious.
And finally, eggs. Eggs are one of the most nutrient-dense animal foods at our disposal, I am a huge proponent of eating more eggs. Egg yolks in particular feature vast amounts of omega 3 fatty acids, vitamin A, D, K and E as well as minerals like calcium, iron, folate and pantothenic acid. As a habitual overnight oats eater, switching up the breakfast scene is a difficult feat especially when morning minutes are limited. Eggs are a never-fail quickie that I always feel good about and adding a ton of greens to them (like in this frittata recipe) is just a bonus. Enjoy!
Herby Yogurt Frittata Recipe
Cook time: 15 Minutes
- 5 Tablespoons extra virgin olive oil
- 8 large eggs, whisked
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground dill seed
- 1 ½ cups each fresh cilantro, finely chopped
- 1 ½ cups each fresh dill, finely chopped
- 1 ½ cups each fresh parsley, finely chopped
- 3 large fresh basil leaves, torn into pieces
- ½ cup greek yogurt or ricotta cheese
- Preheat oven to 400. Whisk eggs, salt, baking powder, pepper, turmeric, coriander, dill seed and fresh herbs in a large bowl.
- Heat oil in a medium ovenproof nonstick skillet over medium heat. Reduce heat to low. Stir in egg mixture.
- Cook until frittata begins to set, about 2 minutes. Add yogurt or ricotta to top of frittata in even dollops.
- Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter and top with turmeric and black pepper.
- Cut into wedges; serve hot or at room temperature.