Eat this kale and pine nut frittata for breakfast or lunch. This can be made ahead of time, stored in the fridge and even taken with you in a container 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 contain magnesium, a mineral vital for muscular relaxation hence supporting cardiovascular health.
Kale and pine nut frittata
Eat this kale and pine nut frittata for breakfast or lunch. This can be made ahead of time, stored in the fridge and even taken with you in a container 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 contain magnesium, a mineral vital for muscular relaxation hence supporting cardiovascular health.
- Total Time: 50 minutes
- Yield: 2 1x
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
Instructions
- Chop onion and garlic, add to a pan with olive oil and season with sea salt. Cook for about 5 minutes until onion softened.
- 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 an ovenproof dish, top with cheese and pine nuts and bake for 35 minutes at 180°C until firm to touch.
*Other vegetables such as red peppers and mushrooms can also be added with the kale
- Prep Time: 10
- Cook Time: 40
