Greens Frittata with Mixed Herbs

This vibrant vegetarian frittata is easily made by chopping greens and herbs together in a food processor, then cooking them with eggs. It's based on a recipe from Bar Trattoria Al Campanile in Friuli. Slideshow:  More Frittata Recipes 

Total Time:
45 mins


  • 4 ounces curly spinach (2 cups stemmed and leaves coarsely chopped)

  • ½ cup parsley leaves

  • ¼ cup baby arugula

  • 2 tablespoons chives (snipped)

  • 2 tablespoons mint leaves

  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)

  • 1 yellow onion (medium finely chopped)

  • Kosher salt

  • Pepper

  • 12 eggs (large lightly beaten)


  1. Preheat the oven to 375°. In a food processor, pulse the spinach, parsley, arugula, chives, and mint until finely chopped. Scrape into a small bowl.

  2. In a 10-inch ovenproof nonstick skillet, heat the 2 tablespoons of olive oil. Add the onion, season with salt and pepper and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the eggs to the skillet and stir in all but 2 tablespoons of the chopped herbs; season with salt and pepper. Cook over moderately low heat, stirring occasionally, until the eggs start to set on the bottom and side, about 5 minutes. Transfer the frittata to the oven and bake until set, about 10 minutes. Slide onto a serving plate and garnish with the reserved chopped herbs. Drizzle with olive oil and serve warm.

Make Ahead

The herb mixture can be refrigerated overnight.

Suggested Pairing

Bright, tangy Sauvignon Blanc or a Friulian white blend.

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