Low and Slow Scallion Frittata

Not only does this recipe give you tons of protein, but it also provides you with 24% of your daily iron needs and 84% of your daily vitamin C. Cooking your scallion frittata on a lower oven setting for a longer period of time will give you a creamier consistency without having to add high-fat dairy. You can serve this scallion frittata hot from the oven or at room temperature, but don’t miss the bold herb salad. Any leftovers the next day are phenomenal, thinly sliced and eaten on toasted multigrain bread with a drizzle of olive oil.

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Active time: 35 minutes Total time: 1 hour

Low and Slow Scallion Frittata

Ingredients

• 12 large eggs
• 1/2 cup (123 g) 2% plain Greek yogurt
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 bunch of large spring onions
• 1 small bunch of lacinato kale, stemmed and leaves chopped
• 1/4 tsp crushed red pepper
• 1/4 cup (20 g) finely grated Parmesan cheese, loosely packed
• 1/4 cup (20 g) shaved Parmesan cheese
• 1/2 cup (30 g) parsley leaves, coarsely chopped
• 1/4 cup (2 g) small dill sprigs, roughly chopped
• 1/4 cup (6 g) mint leaves, coarsely chopped

Optional side dishes

• Olive oil for drizzling
• Lemon peel
• Flaked sea salt
• Lemon wedges

Directions

Preheat the oven to 300°F (150°C). In a large bowl, mix the eggs with the yogurt until very smooth. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Trim the tops of the scallions so the onions can lay flat in a 10-inch nonstick ovenproof skillet. Slice the spring onions lengthwise. Save the tops for another use.

Heat 1 tablespoon of olive oil in the pan. Arrange the spring onions cut side down and fry over moderate heat for 3-5 minutes, without turning, until browned. Transfer to a plate.

Add the remaining 1 tablespoon olive oil to the pan and heat. Add the kale, crushed red pepper and ¼ teaspoon salt. Cook over moderate heat, stirring occasionally, until tender, about 3 minutes. Turn off the heating.

Pour the egg mixture over the kale and stir to evenly distribute the greens. Place the spring onions on top, cut side up, and sprinkle with grated Parmesan. Place the pan in the oven and bake until the top is golden brown and the center is just set, about 20 minutes.

Allow the frittata to cool slightly in the pan before transferring to a platter. Garnish with parsley, dill, mint and 1/4 cup shaved Parmesan. Drizzle with more olive oil. Grate some fresh lemon peel over it and sprinkle with sea salt flakes. Slice and serve, passing lemon wedges around the table.

Servings: 4 | Serving size: 1/4 frittata

Nutritional values (per serving): Calories: 379; Total fat: 27g; Saturated fat: 8g; Monounsaturated fat: 11 g; Polyunsaturated fat: 4 g; Cholesterol: 630 mg; Sodium: 888 mg; Carbohydrates: 9g; Fiber: 3g; Sugar: 2g; Protein 27g

Originally published May 2019, updated January 2026

The post Low and Slow Scallion Frittata appeared first MyFitnessPal Blog.

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