Hazelnut, Feta and Rosemary Frittata
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
  • 8 organic or farm fresh pastured eggs
  • 1 Tablespoon grass fed butter or avocado oil (I wouldnt reccomend coconut oil for this recipe specifically because it will give it too much of a coconut taste)
  • 1 Tablespoon heavy cream
  • 2 medium sprigs fresh rosemary
  • 2 medium sprigs fresh thyme
  • 2 garlic cloves minced
  • ¼ teaspoon cinnamon
  • sprinkle of nutmeg
  • ⅓ cup fresh feta crumbled or chopped
  • ½ cup hazelnuts crushed coarsely
  • salt and pepper to taste
  1. Preheat oven to 425 degrees.
  2. Rinse herbs and pat dry. Finely chop the herbs with a large knife until almost powder like. You want it very fine.
  3. Crack eggs into medium sized bowl and add finely chopped herbs, cream, cinnamon, nutmeg and salt and pepper. Whisk vigorously until frothy.
  4. Heat a medium sized oven safe pan over medium low heat. To that add grass fed butter or avocado oil. Leave oil for a moment to warm.
  5. Add minced garlic and fry until fragrant. Then add egg mixture to the pan and slowly stir for a second and let set a little. Once eggs begin to set slowly stir in feta and crushed hazlenuts. Be sure to stir very slowly and do not scramble the eggs.
  6. Once thoroughly mixed let sit until sides begin to set all the way around the pan. Once sides have set let cook for 2-3 more mins. Then place whole pan in oven and cook in oven until slight browning occurs and entire frittata is set.(about 6-7 minutes) Make sure it is solid in the center before you start to take it out. Slice and serve.
Recipe by Slim Palate at https://slimpalate.com/hazelnut-feta-and-rosemary-frittata/