green herb frittata
This green, herb frittata is delicious as a side dish, for breakfast, brunch, dinner or as a topping in a sandwich, light, rich in protein, fresh and green! As vegetarian and vegan version.
Ingredients
herb frittata
- 4 medium eggs
- 1 C parsley roughly cut
- 1/2 C tarragon (and/or dill) roughly cut or a mix of fresh herbs
- 2 stalks scallions
- ½ Tsp. salt more to taste
- pepper freshly ground to taste
- 1 Tsp. Aleppo pepper flakes
vegan egg mixture
- 4 Tbsp. ground flax seeds
- 8 Tbsp. water
- 14 oz. (400g) medium soft tofu strained and scrambled
Instructions
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Wash and dry the herbs and cut roughly. Peel the spring onions, cut 1/3rd of the green part and slice the scallions in fine rings.
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Vegetarian version: In a medium bowl crack the eggs and whisk with the roughly cut herbs, salt, freshly ground pepper and Aleppo pepper
Vegan version: mix the ground flax seeds with water and let sit for about 5 minutes. In the meanwhile scramble the tofu and add in the spices and the herbs. Add the flax egg mixture to the scrambled tofu/herb mixture.
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Heat oil in a medium pan (with lid) heat up to medium high, add the scallions first let them soften for 2 minutes then add the egg/herb or tofu/herb mixture, flatten and cover with the lid. On low to medium heat let it cook until solid but not browned (about 15-20 minutes)
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Check the frittata if it got solid in the middle then turn it. Place a plate on top of the pan turn and let it glide back in the pan to briefly bake it for a few minutes on the other side.
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Guten Appetit!