Kale & zucchini frittata
This is a delicious meal that I often make for my weekday lunches or dinners . High in antioxidants , minerals and protein it supports a healthy metabolism .
Makes 6
Ingredients
1 leek , finely sliced 2 tablespoons extra virgin olive oil 3 zucchini cut into rounds 1 bunch kale or cavolo nero , washed , trimmed and finely shredded 90g baby spinach 2 tablespoons parsley , chopped 6 organic eggs sea salt to taste 90g goats feta
Method
1 . Preheat oven to 180 ° C ( fan forced ).
2 . Saute leek until softened , then add the shredded kale and cook through for 5 minutes until soft and wilted .
3 . Add the zucchini and spinach then cook for a further 5 minutes .
4 . Break eggs into a bowl , season with a little salt , then lightly whisk and pour over the vegetables in the pan .
5 . Crumble over the feta cheese and bake for 20-30 minutes until golden .
6 . Serve warm or at room temperature .
Notes and inspiration : Serve with fresh leafy greens drizzled with lemon and olive oil .
Photography by Paul Cutter . Recipes from the Healthy Chef App . Visit the Apple Store to download and start a free 7-day trial .
Teresa Cutter Founder of The Healthy Chef , Teresa is an award-winning and classically-trained chef , author , nutritionist and fitness trainer . You can find more recipes , tips and products on her NEW Healthy Chef App , thehealthychef . com , cookbooks , eBooks , Facebook and Instagram . NETWORK SUMMER 2021 | 35