
A herb-heavy egg frittata with spinach, parsley, dill, cilantro, and green onion.
4 eggsChicken eggs
100 gSpinach
25 gParsley
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15 gDill
15 gCilantro
40 gGreen onion
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Chop spinach, parsley, dill, cilantro, and green onion finely.
Whisk eggs with salt and black pepper, then fold in the herbs.
Cook in cooking oil over low heat until set and browned on the bottom.