If you’re looking for a delicious way to eat more greens, this super green frittata is a great place to start. Packed with kale, baby marrows, spring onions, parsley and dill, then layered with mozzarella, Parmesan and quinoa flakes, it’s hearty enough to serve as a meal on its own. The real finishing touch is the vibrant chilli-lime green sauce, which adds plenty of freshness and a little heat. Serve it for breakfast, brunch or a light lunch – and enjoy any leftovers cold the next day.
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
