What makes this super green frittata recipe a standout is its versatility. You can customise it with your favourite fillings, from seasonal veggies to hearty proteins. Add a handful of grains, and it transforms into a wholesome, satisfying meal that stands beautifully on its own.
Super green frittata
Ingredients
- Frittata base
- 2 tsp. olive oil
- 120 grams kale, trimmed and coarsely torn
- 100 grams mozzarella, torn
- 1 tsp. grated lime zest
- 2 baby marrows, thinly sliced
- 4 spring onions, thinly sliced
- 1 cup chopped parsley, plus extra to garnish
- ⅓ cup chopped dill, plus extra to garnish
- ¾ cup quinoa flakes
- ¾ cup grated parmesan
- 15 eggs, beaten
- Green Sauce
- 2 green chillies, seeds removed and chopped
- 2 Tbsp. pumpkin seeds
- 1 Tbsp. lime juice
- 2½ Tbsp. olive oil
Instructions
Frittata base
PREHEAT oven to 180°C. Grease a deep 1.5-litre round ovenproof dish. Line an oven tray with baking paper.
DRIZZLE oil over kale and massage to coat. Spread half the kale over the tray. Combine half the mozzarella, remaining kale and the remaining ingredients together in a bowl. Season and mix. Transfer mixture to the greased dish and top with remaining mozzarella.
BAKE frittata for 1 hour or until set. Remove and set aside. Bake remaining kale for 5 minutes or until crisp.
Green Sauce
PLACE all of the ingredients together in a blender until well combined. There should still be some texture.
TOP frittata with roast kale and green sauce. Sprinkle with extra parsley leaves and dill.
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ALSO SEE: Honey, lime and ginger chicken espetada
Feature image credit: Pexels
