Herby sauerkraut + feta frittata

Recipes Sauerkraut

Emma Galloway from My Darling Lemon Thyme has created a beautiful selection of recipes using our GoodBugs!

Check out her Herby sauerkraut + feta frittata below:

We’ve used our Zuurkool - Real Sauerkraut here, but our Dilly Dally - Dill Sauerkruat would also work great. 

Serves 4-6



2 tablespoons olive oil

1 onion, finely sliced

2 cloves garlic, finely chopped

8 large free-range eggs

1 cup soft herbs such as flat-leaf parsley, basil or coriander, roughly chopped

1/2 cup drained GoodBugs NZ Zuurkool - Real Sauerkraut + 1 tablespoon reserved sauerkraut juice

100g feta, roughly crumbled



Preheat oven to 200C.

Heat olive oil in a small 8-inch ovenproof pan (cast iron is ideal) over medium-high heat. Add onion and garlic and cook, stirring often 4-5 minutes or until tender. Meanwhile, whisk together the egg, herbs, sauerkraut and juice and season with salt and pepper (keeping in mind both the sauerkraut and the feta are salty). Pour egg mixture over the cooked onions, scatter over crumbled feta and transfer to the oven. Cook 15-20 minutes or until cooked through, puffed and golden. Remove from the oven and serve hot or at room temperature with extra herbs and crumbled feta on top if you like and salad greens and relish or chutney, if desired.


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