Kale Spinach & Pine Nut Frittata

Eat this kale, spinach & 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 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.


Recipe by Heather Richards
Serves - 2
Prep. Time - 10
Cooking Time - 40


  • 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)


  • Chop onion an garlic, add to 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 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

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