New Recipe: Loaded Green Frittata

If I had a dollar for every time a client mentioned how well they eat when they were prepared ahead of time….

It’s simple: if you make the frittata, you won’t skip breakfast or end up relying on snacks for lunch, only to overeat at 3.30pm and/or dinner and/or dessert. Your food preparation is an important meeting with yourself that is not to be missed. Try this Loaded Green Frittata this week – we’d love to hear what you think! 

Loaded Green Frittata

Ingredients (Serves 4)

  • 2 tablespoons coconut oil and/or ghee
  • 4 spring onions, roughly chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon chilli flakes, optional
  • 200g broccoli, diced
  • 1 zucchini, sliced into ribbons
  • 1 cup fresh basil leaves, roughly chopped
  • ½ cup fresh parsley, roughly chopped
  • 2 cups baby spinach
  • 6 eggs, free range, beaten
  • ½ cup organic canned coconut cream
  • ¼ cup goat’s feta
  • Sea salt & black pepper, to season


  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. Add oil and/or ghee combo to a large saucepan and bring to a medium-high heat, add spring onion, garlic and chilli, stirring for 2 minutes.
  3. Add broccoli, zucchini, basil and parsley, stirring for another 2 minutes before adding the spinach. Stir through until wilted and set aside to cool.
  4. Meanwhile, whisk eggs, and coconut cream in a large bowl and stir through cooked green mixture. Season to taste and transfer to the baking tray.
  5. Crumble feta on top and transfer to the oven, baking for 30-40 minutes, or until cooked through.
  6. Allow to cool slightly before slicing and serving with a fresh salad of choice and 1-2 tablespoons of fermented vegetables.

Recipe developed by Head Honcho Steph Lowe and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Steph & Elyse here.

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