Make Chef Coby Smith’s Green Frittata for a Holiday Recipe Reset

For many of us, the holiday season is fueled by a constant stream of sugar. Between parties, gifts and festive meals out with loved ones, it’s safe to say we get our fair share of sweets. By the time late December rolls around, we’re ready to set aside the chocolates and candies for fresh, whole foods that will rejuvenate and re-energize us. 

With a little help from this spinach frittata from Chef Coby Smith of The Hope Bistro at CARTI, we can recover, reset and start 2024 on the right foot.


Chef Coby Smith’s Green Frittata


  • 1/2 cup parsley
  • 1/2 cup fresh basil
  • 2 cups spinach
  • 3 eggs
  • 1 cup ricotta
  • 1/3 cup grated Parmesan
  • 1 tbsp. extra virgin olive oil
  • 2 cloves of garlic, diced
  • 1 shallot, diced
  • 2 cups Brussels sprouts, shaved



  1. Preheat the oven to 325 degrees.

  2. Place the parsley, basil and spinach into a food processor and pulse until finely chopped.

  3. Add the eggs, ricotta and Parmesan cheese to the mixture.

  4. Season it with salt and pepper to taste and pulse again until well blended.

  5. Heat the extra virgin olive oil in a sauté pan, add onions and cook for 2-3 minutes.

  6. Add garlic and cook for an additional minute.

  7. Dump the prepared egg mixture from the food processor into the hot pan.

  8. Place the pan into the oven and cook for approximately 15 minutes.

  9. Remove from the oven and let rest for a few minutes.

  10. Slide the frittata on a plate, garnish with the shaved Brussels sprouts and drizzle with lemon and extra virgin olive oil.


Click here to learn more about The Hope Bistro’s offerings and mission to help enhance health, healing and well-being year-round. 

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