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Super Green Frittata

Super Green Frittata By Kirsty McLean of Body Clarity Makes about 6-8 slices. YOU WILL NEED: Good couple of handfuls of kale, finely chopped. 1 large brown onion, finely diced. ...

Super Green Frittata

Super Green Frittata
By Kirsty McLean of Body Clarity

Makes about 6-8 slices.

YOU WILL NEED:

  • Good couple of handfuls of kale, finely chopped.
  • 1 large brown onion, finely diced.
  • 1 small head of broccoli (or frozen broccoli), chopped
  • 1 large bunch of spinach (or 1 pack of frozen spinach), chopped
  • 3 small zucchini, thinly sliced
  • 4 large roma tomatoes, chopped
  • 1 bunch parsley, finely chopped
  • 1/2 cup fresh basil (roughly torn)
  • 3 tbs chia seeds
  • 8 large organic eggs
  • 1 cup almond milk
  • 2 tbs coconut oil
  • Himalayan pink salt/ ground pepper

METHOD

1. Preheat oven to 180 degrees.
2. Heat coconut oil in a large frying pan and add the diced onion, cooking until soft and transparent. Add the other vegies to the pan, starting with the broccoli and zucchini - adding the tomatoes and spinach last. Half cook the vegetables so they are softened but still firm.
3. In a separate bowl beat the eggs together with the milk, season with salt and pepper and add in the chia seeds.
4. Transfer par-cooked vegies and the herbs into a baking dish and distribute evenly. Pour over egg mixture, ensuring vegetables are evenly covered. Drizzle top with olive oil and bake in the oven for 25-30 minutes until frittata is firm and golden on top. Serve with a side salad and enjoy hot or cold.