Kelp Chutney Frittata

Looking for a fresh, feel-good dish that’s packed with flavor and easy to pull together? This ocean-inspired frittata with green kelp chutney is an absolute win.

Soft eggs, sweet onions, and a vibrant chutney made with kelp, mint, and a touch of spice come together in a dish that’s easy to make but full of bold, satisfying flavor. A spoonful of artichoke purée on top adds a creamy finish that ties it all together.

Plus, kelp is one of the most sustainable ingredients you can cook with. It doesn’t need fresh water or fertilizer, and it actually helps improve ocean health as it grows. Blended into the chutney, it adds a subtle brininess and depth that makes this dish feel both nourishing and special.

Serve it for brunch, lunch, or a light dinner with a crisp salad or some good bread. It’s simple, colorful, and just a little unexpected—in the best way!

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Prep Time: 20 minutes

Cook Time: 25 minutes

Serves: 5

Ingredients:

For the Kelp Chutney: 

• 1½-inch piece fresh ginger, peeled and chopped

• 1 jalapeño, seeds removed, chopped

• 1 cup kelp puree 

• 1½ cups mint leaves

• ⅓ cup plain whole-milk Greek yogurt

• 4 teaspoons fresh lemon juice

• 4 teaspoons vegetable oil

• 1 teaspoon chaat masala

• Kosher salt

For the Frittata: 

• 3 tablespoons olive oil

• ½ cup diced onion

• 8 large eggs

• ½ cup milk

• ¾ teaspoon kosher salt

• ¼ teaspoon ground black pepper

• Green Kelp Chutney (from above)

• Artichoke puree (store-bought or homemade, optional)

Method:

Chutney: In the bowl of a food processor, combine ginger, jalapeño, kelp puree, mint, yogurt, lemon juice, vegetable oil, and chaat masala. Pulse until smooth. Season with salt to taste. Set aside.

Frittata: Preheat oven to 350°F. In a 10″ oven-safe skillet, heat olive oil over medium-high heat. Add diced onion and cook, stirring occasionally, until softened, about 5 minutes.

Meanwhile, in a medium mixing bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the onions. Stir gently and cook just until the edges begin to pull away from the pan, about 5–7 minutes.

Spoon green chutney and artichoke puree over the top. Transfer skillet to the oven and bake until the frittata is set in the center, 16–18 minutes.

Assembly: Let the frittata cool slightly before slicing. Serve warm, with extra chutney on the side if desired.