| 13 | 35 | 146 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 8 |
| 2 tbsp | Avocado oil |
| 1 medium | White onion (finely chopped) |
| 1 medium leek(s) | Leek (white and pale-green parts only, finely chopped) |
| 5 large | Egg |
| 1 1/2 tsp | Salt |
| 1 tsp | Baking powder |
| 1 tsp | Black pepper (freshly ground) |
| 1 tsp | Turmeric, powder |
| 1 1/2 cup | Cilantro (coriander) (finely chopped) |
| 1 1/2 cup | Dill, fresh (finely chopped) |
| 1 1/2 cup | Parsley, fresh (finely chopped) |
| 1 tbsp | Fenugreek leaves (dried) |
| 3 tbsp | Avocado oil |
1. Preheat broiler to 350F degrees. Heat avocado oil in a large skillet over medium heat.
2. Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
3. Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
4. Heat remaining avocado oil in reserved skillet over medium. Pour in egg mixture; spread evenly across the pan with a spatula. Cover and cook frittata until bottom is just set, 8–10 minutes depending on thickness. 5. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
Quick Tips:
Storage
This is a great dish to meal prep in advance and store in an airtight container in the fridge for 3-4 days.
Nutritional Highlights:
Eggs
Eggs contain choline, an important B vitamin to help build the membranes of our cells and is essential for brain health. They are also high in bio available protein, other B vitamins, selenium, vitamin D, calcium and zinc.
Turmeric
is a great anti-inflammatory and antioxidant
| Meat Alternative | 0.4 |
| Vegetables | 1.1 |
