Most people I know have trouble getting the recommended amount of vegetables daily. So I say sneak them into whatever you can whenever you can. This frittata is a breeze to make and packed with loads of veggies and fresh herbs. Breakfast, lunch, or dinner, this meal won’t disappoint.

Green Frittata


  • 1 8" Nonstick pan
  • 1 medium mixing bowl
  • 1 whisk


  • 2 eggs
  • 1/4 cup cilantro packed, save a few leaves for garnishing
  • 3 tbsp salsa verde
  • 1 avocado
  • 1 oz feta cheese or other cheese of choice
  • 1/2 cup broccoli chopped
  • tbsp coconut oil or substitute avocado oil


  • Turn the broiler on high.
  • Chop cilantro. Whisk eggs and salsa verde in a small bowl. Mix in cilantro.
  • Chop broccoli into tiny pieces. Heat up 1/2 tbsp of coconut oil over medium heat using an 8” nonstick pan. Add broccoli and cook for no more than 1 minute. When the color of the broccoli begins to brighten, add the remaining oil. Make sure the sides and bottom are coated. Shuffle the broccoli around a bit. 
  • Pour the eggs evenly over the broccoli and sprinkle feta cheese on top.
  • Put the pan in the broiler until the cheese is melted and the eggs have puffed up. It should be a lovely golden brown.
  • Drizzle some salsa on the frittata and garnish with cilantro and avocado.
Tried this recipe?Let us know how it was!

All, Breakfast & Brunch, Keto


Green Frittata


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