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1/4 tsp - Black pepper, 6 whole - Eggs 1/2 tsp - Oregano 1 tsp - Parsley (fresh) 1/4 tsp - Salt (Mineral salt) 1/2 cups - Watercress

1 tsp - Thyme (fresh).



The idea behind a frittata is that the edge should be roasted while the center fully cooked but not too dry. To accomplish this, sear the eggs in a hot frying pan then place in the oven. Preheat oven to 350. 1. Crack eggs into a large mixing bowl. Beat the egg mixture vigorously to whip air into it, which will create a fluffier product.

2. Chop spices. Watercress, spices, and all ingredients gently into the egg mixture. 3. Heat a well greased cast iron skillet until a drop of water dances on the surface. The pan should be hot enough so that the egg sizzles im- mediately upon contact. Add the egg mixture. Immediately place in preheated the oven. Bake twenty minutes or until egg begins to brown.


Monica Daza-Stephan | Ayurveda & Yoga Therapist | Phone: 416-275-9141 |Email

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