Thursday, May 12, 2022
HomeFitnessHealthy Recipe: Spicy Green Frittata with Pumpkin Seed Chimichurri

Healthy Recipe: Spicy Green Frittata with Pumpkin Seed Chimichurri

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Recipe by Leandra Rouse | Photo by Samantha Emmons 

Mastering the frittata is an essential recipe for any at-home cook because it can be made in a pinch and served for any meal of the day. Eggs are a common refrigerator staple and when enjoyed in moderation, they are a good source of protein and other essential nutrients, such as iron, vitamins, minerals, and carotenoids. 

This spicy green frittata recipe has two culinary tricks that have become our go to when pulling together this often last-minute-meal—curry paste and a flavorful sauce. These two elements will turn the flavor way up. A frittata is also a great place to pack in the vegetables. The more you add, the better the color (and fiber!). We like to use spinach, chard, or mustard greens, but any hearty leafy green will do. And a mixture of greens makes for a complex vegetale flavor that pairs great with the curry kick. 

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For the curry paste, we love the brand Mekhala for heat or Thai Kitchen for mild. Curry paste can be found at most grocery stores and is a good pantry staple to have on hand that can be used in marinades, dressings, soups, and stir frys. If you plan to share this dish with children, be sure to go light on the curry to decrease the heat.

Chimichurri is a sauce found across cultures and called by many names: Salsa Verde, Gremolata, Green Chutney, Chermoula, Zhoug, and more. What all of these cross-cultural sauces have in common is fresh herbs. The recipe included below is our go-to because it utilizes healthy raw pumpkin seeds. This chimichurri is incredible with the frittata, but save the extra to top on protein, add to salad dressings, or toss in pasta the rest of the week. 

Frittata can be made in a pinch, easily feeds a crowd, and can be enjoyed by all ages. Once you master the frittata techniques we share below, you will be able to add a notch in your healthy-home-cook tool belt. 

INGREDIENTS: 

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1 small sweet onion, diced 

3 cups of assorted leafy greens (such as spinach and kale), deboned and chopped

6 large eggs 

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1 teaspoon green curry paste

2 tablespoons of olive oil

Pumpkin Seed Chimichurri 

1 cup cilantro, finely chopped

2 garlic cloves, finely grated or minced

1 lime, zested and juiced

¾ cup toasted pumpkin seeds, ¼ cup reserved

1 finely sliced green onion 

1/2 cup olive oil 

INSTRUCTIONS: 

Heat the oven to 400 and arrange a rack in the middle of the oven. 

Whisk the eggs, curry paste, and two tablespoons of water together. Set aside.

In a large cast iron pan (9”), cook the onions until translucent, 1 to 2 minutes. Remove from heat and set aside. Add 2 tablespoons of olive oil to the pan and set the otherwise empty pan in the oven for 30 seconds. Carefully pull the hot cast iron pan from the oven and pour ¼ the whisked eggs into the pan. Swirl them around until the bottom of the pan is covered and begins to cook. Set the pan back in the oven for 1 minute, or until the eggs just begin to set. Again, carefully pull the hot cast iron pan from the oven and add the greens in an even layer over the top of the eggs. Finally, pour the remaining whisked eggs over the greens in an even layer. If needed, tilt the pan to make sure the eggs settle evenly over the vegetables. 

Bake the frittata until the eggs are just set, approximately 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, turn on the broiler and monitor closely while you broil for 30 seconds to 2 minutes. This will brown and crispin the top.

Remove from the oven and cool for 5 to 10 minutes.

While the frittata is cooling, make the chimichurri by adding cilantro, garlic, lime zest and juice, ½ cup toasted pumpkin seeds, green onion, and a pinch of salt to a food processor and pulse to combine into a rough consistency. Then cover the mixture with 1/2 cup of olive oil and pulse chop again until combined. Scrape down the sides and pulse to combine again. Add to a bowl and set aside. Note: This sauce can be stored in an airtight container in the refrigerator for up to 3 days.

When you are ready to serve the frittata, cut into 6 to 8 pieces and plate slices individually. Top chimichurri and sprinkle each slice with a few toasted pumpkin seeds. 

Frittatas are fantastic served alongside a simple green leafy salad, or sliced avocado.  

Serves 6 to 8.

NUTRITION FACTS 

Calories 290

Protein 9 g

Total fat 26 g

Saturated fat 4.5 g

Cholesterol 140 mg

Carbs 6 g

Fiber 1 g

Total sugars 3 g

Added sugars 0 g

Sodium 95 mg

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