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Ομελέτα Με Πράσινα Λαχανικά

Leafy Greens Frittata

Degree of difficulty


Preparation time

35 minutes

Cooking Time

15 minutes




  • 8 ounces pancetta, bacon, or bacon ends, trimmed of excess fat and diced small
  • 2 cups thinly sliced white onion (about 1 medium onion)
  • 5 mushrooms, diced small
  • 2 ½ cups coarsely choped escarole or other hearty green like collards, kale, swiss chard, or mustard greens
  • 8 eggs
  • 3 tablespoons canned, full-fat coconut milk or heavy cream
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • ground black pepper


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large ovenproof skillet, sauté the pancetta for 10 minutes or until browned and crispy. Remove from the heat.
  3. Pour off most of the fat so that only a thin coating remains in the pan. Add the onion and cook on medium-low heat for about 15 minutes, until caramelized.
  4. Add the mushrooms, about 1 teaspoon of the reserved fat (if needed), and the escarole. Bring the heat up to medium and sauté for about 5 minutes, until the escarole is wilted.
  5. In a medium bowl, beat the eggs with the coconut milk, parsley, basil, and a few twists of black pepper.
  6. Pour the eggs into the pan with the escarole mixture and cook over medium heat for about 3 minutes to allow the bottom to set.
  7. Transfer the pan to the oven and bake for 10 minutes.
  8. Turn the oven to the broil setting and finish off the frittata by broiling the top for 2-3 minutes, until light brown.
  9. Allow to cool slightly, then serve. Frittata is also excellent cold or at room temperature
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