Simple Kefir Frittata with Harissa Potato Crust

A simple gluten free frittata recipe filled with creamy kefir, asparagus, and herbs

I’m always on the hunt for amazing recipes that help me get my meal prep done faster, eat healthier, and save time. This frittata is so easy to whip up and it’s gluten free, fluffy, and dense – all at the same time.

Do you listen to podcasts? I’m always working on self development, so I love podcasts and have been listening to them for ages, either in the car or with my headphones on as I move about the kitchen. Sophie and Adi Jaffe launched their podcast last year, called IGNTD. They interview amazing individuals in the health and wellness space, and it’s a consistent source of inspiration for me. I listen to the IGNTD podcast every week, and the episode of kefir with Julie Smolyansky lit me up.

There’s so much buzz around being dairy-free. I’ve been there, done that, and to be honest my body is kind of random. Sometimes it’ll tolerate dairy without any problems, and sometimes dairy upsets my digestion. When I tried kefir, I was happy to see that it didn’t affect me. Since I’m always looking for more ways to fit probiotics into my diet, kefir stuck around in my fridge. I started wondering about what I could do with it, and the first thing that came to mind was a frittata!

I could repeat the previous paragraph but replace “dairy” with “eggs”. Sometimes I can have them, sometimes I can’t. During seasons when my body tolerates eggs well, they nestle into my routine in the best easy breakfast recipe sort of way. Hard boiled eggs, fried eggs with avocado, or a simple frittata for breakfast is all I really need.

I use pastured eggs for my frittatas and other eggy breakfast creations. Eggs are a sacred and beautiful thing to me. It’s so sad to think about chickens being kept in cages in super unhappy environments, and I feel like it’s bad energy to be sad about something you’re putting in your body for the sake of nourishment. I love buying eggs from neighbors because it makes me feel connected to the earth and my community, but that’s not always feasible, so I keep an eye on my local grocery ad for when they go on sale (Sprouts tends to have them on sale pretty often, which is amazing). I don’t eat a lot of eggs, so to me, this is completely worth it and makes me feel much better than buying the other varieties.

How is Kefir Different than Dairy?

It was fascinating to listen to Julie, Sophie, and Adi discuss kefir on the podcast. I’ve seen it on the shelf next to drinkable yogurts, but I’ve never tried kefir. Actually, I didn’t even know how to pronounce kefir until I listened to the episode. Julie shared some compelling facts about why kefir is so healthy for us. She said:

The reason why kefir is so, so special is all of these friendly bacteria… it’s a living thing going to war for you in your body. So every time you take an antibiotic, when you use hand sanitizer, when you wash your hands with antibacterial soap, all of that destroys the microflora in your body and you absolutely need the friendly micro-bacteria that kefir provides.

She went on to say, “Our ancestors knew they felt better. They felt that there were preventative, medicinal benefits and we always assumed it was digestion, immune system support. Now we’re finding that it helps reduce depression, anxiety, stress; we can manipulate all of that naturally with food and lifestyle.”

When asked why kefir is different than other dairy products, Julie explained that it has a different response in the body than regular milk. Fermented dairy actually reduces inflammation. Kefir promotes a symbiotic relationship between the bacteria and the culture where the probiotics use the dairy as food. That allows all the friendly bacteria to travel safely through your gut, making kefir a super efficient and effective probiotic option. The whole episode is so fascinating, you should give it a listen.

So, Does Kefir Taste Good?

Yes!! It’s tangy and earthy and fresh. Kefir is so, so creamy, and it’s delish in lots of recipes. So much so that Julie wrote a kefir cookbook! I think I need it… When I bought my first bottle of kefir I was excited to experiment with this new ingredient (per usual), and quiche or frittata were logical choices given the lush, creaminess of kefir. But if I’m to make a healthy breakfast meal prep, your typical quiche is not what I’m going for. Quiche is often loaded with dairy and cheese with a buttery gluten-based crust… not exactly the type of food I want to eat first thing in the AM.

So, I made a potato crust! And it’s so fab, I know you’re going to love it. It gets nice and crispy in the oven before you pour the egg mixture on top. I used a harissa spice blend for the potato crust, but it’s also incredible with rosemary and garlic. Rosemary and potatoes are a match made in heaven, am I right?

The recipe comes together super quickly and then all you have to do is lounge around while it bakes away. I try to have very peaceful mornings, and I’m not always in the mood to cook or make a mess before I leave for work. Also, who has time to make frittata before work? I love about this recipe because:

✅ It’s super easy and comes together quickly

✅ It lasts in the fridge for a few days (if it makes it that long)

✅ It’s versatile enough that you can pack a slice for breakfast with a side of fruit or some sliced tomato.

✅ You can also bring a slice for lunch with a salad – and it would be amazing as a light dinner topped with smoked salmon alongside some greens drizzled in a balsamic dressing…

Ok, now I’m just dreaming. Let’s get to it!