Kale & Spinach Frittata
Eat this for breakfast or lunch. This can be made ahead of time, stored in the fridge and even taken with you in a tupperware to eat on the go. Eggs are a complete protein containing all 9 of the essential amino acids that we need from our food – our bodies cannot make them! The kale and spinach pack in a good dosage of magnesium a mineral vital for muscular relaxation hence supporting cardiovascular, nervous and muscular skeletal health.
Ingredients
- 1 red onion
- 2 garlic cloves
- olive oil
- sea salt
- 4 eggs whisked
- 4 handfuls kale
- 4 large handfuls spinach
- 80g cheddar cheese (can replace with feta)
- handful pine nuts or other nuts and seeds i.e. walnuts (optional)
Method
- Chop onion an garlic, add to pan with olive oil and season with sea salt. Cook for about 5 minutes until onion softenend
- Add chopped kale and cook through for 5 minutes until wilted
- Add spinach and stir. Cook for a minute until wilted
- Remove from heat and stir through the whisked eggs
- Place in oven proof dish, top with cheese (sprinkle with walnuts or any other nuts or seeds -optional) and bake for 35 minutes at 180C until firm to touch
Other vegetables such as red peppers and mushrooms can also be added with the kale
