Quick Spring Frittata

Here is a quick and easy lunch, featuring some of the earliest highlights of spring: spinach, chives and eggs. 150417 spring frittata plate

Eggs are a seasonal food too! There is a natural increase in egg production in the Spring, and the eggs from chickens living on pasture carry more nutrients at this time of year because their diet includes fresh greens (and the occasional worm).

This recipe serves 2, but can easily be scaled up to serve more people.


1" bundle of fresh chives (or 1-2 green onions)

1 cup spinach

3 Tbsp sour cream (or creme fraiche, yogurt, cream, or milk)

4 eggs

2-3 Tbsp water

salt & pepper to taste

1 Tbsp butter

150417 spring frittata in bowl


1. Rinse the chives and spinach, and snip them with scissors into small pieces into a medium-size bowl.

2. Add the remaining ingredients (except the butter) to the bowl, and stir together to combine.

3. Melt the butter in a medium-sized frying pan over medium heat.

4. When the butter is sizzling, add the egg mixture. Cover with a lid, and let it cook for 2-3 minutes.

150417 spring frittata in pan

5. When the egg mixture is beginning to set, gently lift one edge. If it is brown on the bottom, there are 2 options:

  • place the pan (if using an iron-safe pan) under the broiler for 1-2 minutes to finish cooking the top
  • OR cut the frittata into wedges and carefully flip them. Cook for a minute, and then remove from the heat.

6. Let the frittata rest for a minute or two before serving.

7. Serve with bread / toast (or rice, as in the photo at the top), a salad, and your favourite fermented vegetable. This goes particularly well with kim chi or seedy sauerkraut.