Spring Greens Frittata


Spring Greens Frittata

Course: Breakfast, lunch, dinner, leftovers, lunchboxCuisine: Home CookingDifficulty: Easy
Prep time


Cooking time




kcal (based on 3 serves)
Serving Size


Hello spring 🌼 Warmer days are here at last and we’re all craving fresher, lighter, brighter food. Our Spring Greens Frittata makes the most of new season’s veg, quickly sautéed in OMGhee and combined with zesty herbs and lemon to let their natural flavours sing. Add a quick side salad - and that’s dinner, done. Remember, frittatas are most definitely ‘leftovers approved’ – perfect for work lunches the next day, used as a sandwich filling, or cut into cubes and tossed through a salad.


  • 350-400g trimmed weight green spring vegetables: use any mix of small zucchini, asparagus, broccolini, podded peas and sugar snap peas

  • 4 teaspoons OMGhee

  • 6 extra-large pasture-raised eggs

  • Large handful of chives, finely chopped, or 3 spring onions, including plenty of the green part, thinly sliced

  • Large handful fresh dill or mint - or use a mix of the two, finely chopped

  • Grated zest of 1 lemon

  • Salt flakes and freshly ground black pepper

  • Extra herbs, to serve

How To

  • Start by cutting your veg into roughly even sizes: trim woody ends off asparagus and then cut into thirds on the diagonal; cut zucchini in half lengthways and then cut into long strips; separate broccolini florets from the stalks and cut the stalks in half lengthways if they’re thick; leave podded peas or sugar snap peas whole.

  • Over medium heat, melt 1 teaspoon OMGhee in a nonstick frying pan that measures around 24cm across the base. Add the veg in batches – about a third at a time. Season with a generous pinch of salt flakes, and sauté for 2-3 minutes until lightly golden and softened. Remove to a large bowl. Repeat with the remaining veg, adding another teaspoon of OMGhee to the pan with each batch. If you’re using broccolini or podded peas, add a splash of water as well and cover with a lid for a minute or two to let them steam. Drain off any remaining water.

  • Whisk eggs with a fork in a medium bowl. Add the chives or spring onions, fresh herbs and lemon zest. Season well with salt flakes and pepper, and whisk again to combine.

  • Place the frying pan back over medium-high heat and swirl another teaspoon of OMGhee around the pan. Arrange the cooked veg evenly over the base of the pan – it’s nice to have some of the more decorative veg on top. Give the egg mixture another quick stir and pour into the pan.

  • The edges of your frittata will immediately start to sizzle and puff up. Use a flexible spatula to gently pull the set frittata edges away from the sides of the pan and allow some of the uncooked egg to run underneath, so you’re gradually cooking more of the egg. After a couple of minutes, turn the heat to low.

  • Cover the pan with a lid or some foil. Leave the frittata to cook until just set, about 8-10 minutes. Cooking on the stovetop like this steams the frittata and gives you softer, fluffier eggs than baking in the oven. If you’d like the top golden, flash it under a hot grill for just 30 seconds (don’t walk away – you don’t want burnt frittata!).

  • Remove from the heat and scatter over extra fresh herbs before serving.

Add-ins & Swaps

  • Don’t have one or more of the suggested green veg? Double up on the veg you have.
  • Greens aren’t your thing or have other veg to use up? Try mushrooms, capsicum, tomatoes, cooked cubes of potato or sweet potato, or any other veg you like.
  • Like it cheesy? Go for it! Add a generous handful of grated parmesan, tasty cheese or crumbled feta to the egg mixture and sprinkle a little more on top of the veg.
  • More people to feed? Use about 600g of spring veg + 10 eggs, and cook in a 3032cm frying pan for a little longer.

Click here more ghee recipes or get your The Ghee Cookbook delievered to your in-box.

We jofully collaborated with Andrea from The Green Gourmet to create this recipe.  

Ghee Oats. Get Ready to Elevate Your Morning Oat Game with OMGhee

Bowl of oats with Australian organic ghee

Creamy, Dreamy Oats

Course: BreakfastCuisine: Home CookingDifficulty: Easy
Prep time


Cooking time



339 (without toppings or variations)

Serving Size



Toasting your oats in a little OMGhee before cooking and then topping with a little extra OMGhee to serve will elevate your breakfast to a new level of nourishing deliciousness! It only takes an extra minute to soak your oats the night before cooking, and you’ll be rewarded with even creamier, quicker to cook, and easier-to-digest porridge. You can take these oats in any flavour direction you like – we’ve included three of our favourites.


  • 1 Cup whole rolled or stell cut oats (or use a mix of both)

  • 2 cups filtered water

  • Splash of apple cider vinegar

  • 2 teaspoons of OMGhee

  • 1 cup of milk - dairy or plant-based, your choice.

  • Extra OMGhee to serve.

  • Carrot Cake Porridge
  • 1 large carrot, coarsely grated

  • 2 tablespoons of black raisins or sultanas

  • 1/2 teaspoon cinnamon

  • 2 tablespoons walnuts or pecans, toasted and roughly chopped

  • Caramelised Pear Topping
  • 2 Teaspoons OMGhee

  • 2 teaspoons coconut, rapadura or brown sugar

  • 1 ripe pear, quartered and cored, each quarter sliced into 4 lengthways

  • Pinch of cinnamon

  • Chai-Spiced Sugar
  • 2 Tablespoons raw sugar

  • 2 Tablespoons coconut, rapadura or brown sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon each of gound cardamom, nutmeg, & cloves

  • 1/4 teaspoon each of finely ground black pepper and fine sea salt.

How To

  • Place oats in a medium saucepan, cover with the filtered water and a splash of apple cider vinegar. Stir, cover, and leave to soak overnight at room temperature.

  • In the morning, drain the oats in a sieve over a bowl to catch the soaking liquid.

  • Melt the 2 teaspoons of OMGhee over medium heat in the saucepan you used to soak the oats. Add the drained oats and stir over a for a couple of minutes, until they begin to brown and smell nutty and delicious.

  • Pour in half the reserved soaking liquid and half the milk plus a good pinch of salt flakes.

  • Bring to a gentle simmer and stir over low heat, adding more milk and reserved soaking liquid as needed. Continue cooking until your porridge is soft and creamy, about 10-15 minutes: less for rolled oats and a little longer for steel cut.

  • Spoon into two bowls and top each with an extra teaspoonsful of OMGhee and your favourite topping.

  • Get ready for a warming, nourishing food hug 😊 

  • Carrot Cake Porridge
  • Prepare your Creamy Dreamy Porridge up to the beginning of step 3.

  • When you toast your drained oats in OMGhee, add the grated carrot as well and cook until the oats smell toasty and the carrot is softened.

  • Add the oat soaking liquid and milk as usual, along with the sultanas or raisins and cinnamon. Cook until soft and creamy – about 10-15 minutes.

  • Spoon into two bowls and top each with an extra teaspoonsful of OMGhee and the chopped nuts.

  • Caramelised Pear Topping
  • Melt OMGhee over medium heat in a small nonstick frying pan. Swirl around the pan and evenly sprinkle over the sugar. Cook for a couple of minutes, without stirring.

  • Add pear slices and cook for 2-3 minutes on each side until golden and caramelised.

  • Spoon the pears over two bowls of porridge and add a pinch of cinnamon to serve.

  • Chai-Spiced Sugar
  • Combine all ingredients in a small container or jar with a lid and mix well.

  • Sprinkle each bowl of porridge with a generous layer of the chai-spiced sugar – about 2 teaspoons. Make sure you’ve topped your porridge with the extra spoonful of OMGhee first!

Ghee helps you get more out of your food.

  • As well as tasting amazing, cooking and serving your porridge with OMGhee helps your body to absorb the fat-soluble vitamins in oats.

Click here more ghee recipes or get your The Ghee Cookbook delievered to your in-box.

We jofully collaborated with Andrea from The Green Gourmet to create this recipe.  

Vegetable, Barley and Lentil Hotpot with Sizzling Ghee

Winter hotpot topped with egg and sizzling ghee

Vegetable, Barley and Lentil Hotpot with Sizzling Ghee

Course: DinnerCuisine: Home CookingDifficulty: Easy
Prep time


Cooking time



286 vegetarian or 443 with lamb shanks

Serving Size


If you’re looking for an antidote to the winter doldrums and rising food costs, this hotpot has you covered!
Just 15 minutes of chopping, a quick sauté in luscious ghee, and then your pot does the rest of the work, simmering away to create the most deliciously nourishing and satisfying meal. And the flourish of sizzling ghee, lemon and chilli flakes at the end make this homely dish look and taste a little bit fancy. We’ve seasoned this with harissa, a flavour-packed North African spice paste available in jars at most supermarkets. It’s well worth having a jar in the fridge to add spice and depth to all kinds of recipes. The heat can vary quite a bit between different brands, and harissa in a tube can be much spicier, so taste it first to decide how much you’d like to add. This hotpot is endlessly adaptable – mix up the veggies and seasonings to suit your taste and what’s in your fridge. Make this on your stove top, in the oven, pressure or slow cooker – we’ve included instructions for all! Any leftovers freeze well for up to 3 months.


  • 2 tbsp of Ghee – OMGhee of course!

  • 2 medium brown onions, chopped

  • 3 garlic cloves, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 bay leaves and a few sprigs of thyme if you have it.

  • 1 tsp of fine sea salt

  • 2 tablespoons harissa paste, to taste

  • 2 tablespoons tomato paste

  • 1 potato, cut into 1.5cm dice

  • 1 turnip, swede or parsnip, cut into 1.5cm dice

  • 400g pumpkin and/or sweet potato, cut into 1.5 cm diced

  • 1 cup pearl barley, soaked in water overnight and drained

  • 2/3 cup brown or green lentils, soaked in water overnight and drained.

  • 6-8 cups (1.5-2ltrs) vegetable stock

  • Freshly ground black pepper

  • 2 large handfuls kale, spiniach or silverbeet, shredded.

  • Large handful continental parsley, finely chopped

  • Sizzling Ghee Topping
  • 1 tablespoon of OMGhee

  • Good squeeze of fresh lemon juice

  • 1 teaspoon Aleppo chilli flakes – or a good pinch of regular chilli flakes (which are usually a bit hotter)

  • Full-cream natural Greek yoghurt try giving Paris Creek Farms greek yogurt a go.

  • Lamb Shank Variation
  • 2 Lamb Shanks

How To

  • Melt OMGhee in a large oven-proof pot over medium heat - or in your pressure cooker or slow cooker if it has a sauté function and you’re planning to cook the whole dish in that.

  • Add the onions, garlic, carrot, celery, bay leaves, thyme and salt. Cook for 8-10 minutes, giving it a stir every now and then, until the veggies have softened and are beginning to brown around the edges.

  • Stir in the harissa and tomato pastes and cook for another minute or so until it smells fabulously fragrant.

  • Add all the ingredients up to and including the lentils and give them a good stir.

  • Pour in the vegetable stock, starting with 1.5 litres and season well with freshly ground black pepper. Increase the heat and bring up to a simmer.

  • Now it’s your choice how you’ll continue the cooking:

    Stovetop: Cover and simmer over low heat, give it a stir every now and then, and adding more stock as needed, until barley and lentils are tender, about 1-1½ You’ll generally need more stock when cooking this on the stovetop.
    Oven: Cover and cook at 140°C for 1-1½ hours. Check the pot from time to time and add more stock as needed.
    Slow cooker: Cook on low for 6-8 hours. 
    Pressure cooker: Cook on high for 20 minutes.

  • Once cooked, stir in the kale, spinach or silverbeet leaves and simmer gently until just cooked. Stir through the chopped parsley.

  • Sizzling Ghee Topping

    Melt the OMGhee in a small saucepan over medium heat and cook for a minute. Add the lemon juice and chilli flakes and swirl around the pan (be careful, it will sizzle and might splash). This will make enough to top 4 bowls, you can double the topping if you need more.

  • Ladle the hot pot into serving bowls and top each with a dollop of yoghurt and finish with the sizzling ghee.

  • Smile as you dig in, thinking about how many serves of veg you’re about to enjoy in a single, delicious bowl. 😊

  • Lamb Shank Variation
  • Season 2 lamb shanks generously with salt and pepper.

  • Melt 1 tablespoon OMGhee in a large pot over medium heat (use the same pot you’ll use for the rest of the dish). Sear the lamb shanks until brown on all sides.

  • Remove shanks to a plate. Heat an extra tablespoon of OMGhee in the same pan and continue with steps 2-4 of the main recipe.

  • Add lamb shanks back to the pan and then continue from step 5 of the main recipe.

  • With the addition of lamb shanks, you’ll need to cook the hotpot for longer:

    Stovetop: Cover and simmer over low heat, give it a stir every now and then, and adding more stock as needed, until the lamb shanks are very tender and falling off the bone, about 2½-3 hours.
    Oven: Cover and cook at 140°C for 2½-3 hours. Check the pot from time to time and add more stock as needed.
    Pressure cooker: Cook on high for 40 minutes.
    Slow cooker: Cook on low for 8 hours.

  • Once cooked, remove the lamb shanks from the pot. Set aside until cool enough to handle, then shred the meat from the bones and return to the pot with your leafy greens. Simmer gently until the greens are just cooked.

  • Stir through the parsley and top with the yoghurt and sizzling ghee.

Overwhelmed by the number of ingredients or missing some??

  • If the number of ingredients feel overwhelming and soaking lentils sounds great but you know you'll never get to it; try this. Buy a pack of soup veges and ditch the soaking of lentils for tinned (or just chuck in a packet of McKenzie Soup Mix). Use any veggies you like (in addition to the onions) just make sure it adds up to 1kg. So grap the soup veggies packet in the supermarket and add some pumpkin or sweet potato and you have a meal that's set and forget.

Click here more ghee recipes or get your The Ghee Cookbook delievered to your in-box.

We jofully collaborated with Andrea from The Green Gourmet to create this recipe.