Spring Frittata



Frittata is the Italian word for omelet, which consists of beaten eggs. It’s a yummy, healthy treat that is quick and easy to prepare.




5-6 egg whites beaten (large/extra large eggs)

½ tsp black pepper

½ tsp garlic powder

½ tsp fenugreek powder

1 tsp sea or kosher salt

½ tsp turmeric

1 pinch cayenne

2 scallions cut into small pieces

1 kale leaf, cut into pieces

1½ - 2 Tbsp ghee (option to use coconut oil)

1 handful of spinach

¼ onion diced

In a large pan, add the oil. As the oil warms, you can add the veggies and watch them slowly cook into the oil.

Separately, in a bowl, add the egg whites and spices. Beat thoroughly. Then add this mixture to the pan. Cover for about 3 to 5 minutes with the heat being on medium.

Remove the cover and carefully flip the omelet. Don’t worry if it falls apart. It can happen when there’s too much liquid in the mix based on the veggies used. Just know that towards the end, let the omelet sit and turn a golden dark (but not too dark) brown color and it may solidify more into an omelet consistency.

Turn the heat off and cover for about 3 to 5 minutes.

Serve with more veggies or a grain on the side. What I did was put this omelet in a tortilla and enjoyed a cup of tea with it.

To substitute for eggs, take 1 cup of chickpea flour and ¾ cup water instead of the egg whites. Also, mushrooms can be nice too but just note that they can increase kapha in a kapha individual.

For more information, visit StillPointAyurveda.com.




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