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Fresh Herb Frittata

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    Alyssa Workman

Fresh, simple, herbaceous frittata perfect for meal prepping or hosting a breakfast/brunch.

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Fresh, simple, herbaceous, crowd pleaser, life of the (brunch) party... okay you get it! Grab your mimosa and get ready for a wonderful frittata that’s full of fresh flavor.

What is a frittata?

Basically, a huge omelet that you don’t have to flip! They are great for entertaining or for meal prep. You can throw in whatever fresh veggies and herbs you’ve got in your fridge and it will taste great every time!

A frittata is the perfect dish to experiment with different herbs/spices. If you’re going for a more savory frittata, try throwing in ham cubes or smoked salmon.

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No dairy!

Most frittatas contain some sort of dairy (heavy cream and/or cheese), but I use full-fat organic coconut milk in this recipe. It provides a dairy-free option but still gives you that creamy texture. You won’t even taste coconut with all the fresh herbs in there!

Let's talk eggs

With different varieties of eggs and various marketing strategies used on packaging it can be so confusing to understand what is what.

What kind of eggs should you buy?

  • Pasture-raised eggs are the best. It means that the birds were free to roam outdoors, eating plants and insects (their natural diet).
  • Organic is next best: this is a guarantee that the birds didn’t eat grain containing pesticides or GMOs and weren’t given any antibiotics. It also means they have had some access to the outdoors.
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Don’t be fooled! Watch out for marketing tactics used on packaging.

  • “Cage free” only means that the birds weren’t kept in cages all of their lives, not that they were outside. It tells us nothing about what they were fed or whether they were given antibiotics or arsenic to expedite their growth.
  • “Vegetarian” is just a gimmick. Birds are omnivores by nature!
  • “Hormone-free” tells us absolutely nothing, as well. Hormones in poultry are actually illegal (unlike the beef industry).
  • If the label says nothing, the eggs are conventionally raised and come from a farm where thousands of birds are housed in inhumane conditions (think: the birds are too fat to walk and their beaks are snipped off so they don’t peck each other to death… obviously terrible)
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Is the nutritional value of a pasture-raised/organic egg any different than those of conventionally raised chicken eggs?

Yes! Pasture-raised eggs contain astoundingly larger amounts of Vitamin A and E and more Omega-3 fatty acids.

Pro Tips

  1. Make sure to soak the can of coconut milk in hot water prior to using it in the recipe! Canned coconut milk separates into two layers when it's at room temperature: liquid water at the bottom and solid coconut cream at the top. Soaking the can will soften the solid coconut cream so it mixes easily. After soaking, shake the can before opening.
  2. Chop up your veggies and herbs the night before so you're not "hangry" for too long while cooking 😉
  3. Don't think you will be able to use the rest of your herbs before they go bad? Freeze them and use them in soups, stews, etc.


Prep Time: 12 mins
Cook Time: 15 mins
Total Time: 27 mins
Serves: 8


  • 2 Tbsp avocado oil
  • 1 ½ cups roughly chopped mushrooms
  • ½ cup roughly chopped red onions
  • 1 cup roughly chopped bell peppers
  • 1 dozen pasture-raised eggs
  • ½ cup full fat organic coconut milk (canned – I enjoy Trader Joe’s)
  • ⅓ cup finely chopped parsley
  • 1 heaping Tbsp finely chopped rosemary
  • ⅓ cup finely chopped basil
  • 1 tsp salt
  • 1 tsp pepper

Garnish options: salsa, chives, or microgreens (bonus points!)


  1. Submerge the canned coconut milk in a bowl of hot water for 10-15 minutes.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In a 12-inch cast iron skillet, warm the avocado oil over medium heat until shimmering. Then, add mushrooms, onions, and peppers.
  4. Sauté veggies for about 5 mins or until the onions are translucent, stirring occasionally.
  5. While veggies are sautéing, crack all 12 eggs into a bowl and add the coconut milk (shake before opening), parsley, rosemary, basil, salt, and pepper. Whisk until combined.
  6. Add egg mixture evenly to skillet with veggies.
  7. Cook eggs without stirring for about 90 seconds or until the outside of the frittata turns lighter in color and small bubbles start appearing in the middle.
  8. Remove from heat and put the entire cast iron into the preheated oven for about 12-14 minutes, or until the center of the frittata is solid when you give the pan a little shimmy. Be careful to not overcook! Remember that when you take the cast iron out of the oven, the eggs will continue cooking for a bit.