Veggie Tortilla Española | thirdAGE | healthy living for women + their families
Chop herbs, mix eggs with spinach, fry in olive oil with potatoes—this flavorful frittata combines fresh veggies and creamy texture for a delicious meal.
Keywords
- Breakfast
- Dairy-Free
- Gluten-Free
- Lunch
- Vegan + Vegetarian
- Vegetarian
- Almond Flour
- Cilantro
- Eggs
- Parmesan Cheese
- Potatoes
- Spanish
- Spinach
- Vegetables
- thirdAGE
- healthy living
- women + their families
- third age
- family
- healthy women
Ingredients
- 5 cups fresh spinach
- 1 cup fresh flat-leaf parsley leaves
- 1 cup fresh cilantro leaves
- 3 spring onions (ends trimmed)
- 6 Pasture-Raised large eggs
- 3 tablespoons almond flour (or whole wheat flour)
- Sea salt + freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 small boiling potatoes (cut into cubes + cooked)
- ¼ cup Parmesan cheese
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