Frittata is the Italian word for omelet, which consists of beaten eggs. It can be very yummy! I made this recipe the other day when I was thinking what I could quickly whip up for lunch.


5-6 egg whites beaten (large/extra large eggs)

1/2 tsp. of black pepper

1/2 tsp. of garlic powder

1/2 tsp. of fenugreek powder

1 tsp. of sea or kosher salt

1/2 tsp. of turmeric

1 pinch of cayenne

2 scallions cut into small pieces

1 kale leaf cut into pieces

1.5-2 tbs. of ghee (option to use coconut oil)

1 handful of spinach

1/4 onions diced


In a large pan, add the oil. As the oil warms, you can add the veggies and watch them slowly cook into the oil.

Separately, in a bowl, add the egg whites and spices. Beat thoroughly. Then add this mixture to the pan. Cover for about 3-5 minutes with the heat being on medium.

Remove the cover and carefully flip the omelet. Don’t worry if it falls apart. It can happen when there’s too much liquid in the mix based on the veggies used. Just know that towards the end, you can let the omelette sit and turn a golden dark (but not too dark) brown color and it may solidify more into an omelet consistency.

Turn the heat off and cover for about 3-5 minutes.

Serve with more veggies or a grain on the side. What I did was put this omelet in a tortilla and enjoyed a cup of tea with it. I hope you enjoy. Let me know what you think. Bon Appetit!

Note: if you aren’t an egg person, you can take 1 cup of chickpea flour and 3/4 cup of water instead of the egg whites. Also, mushrooms can be nice too but just note that they can increase Kapha in a Kapha individual.