Kale & Mushroom Frittata

INGREDIENTS:

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Serves 3 - 4

• 1 white part of the leek sliced

• 2 tbsps Olive oil

• 3 cups Mushrooms, sliced

• 2 cloves Garlic, crushed

• 2 cups Kale, chopped small - If you can’t find any, use spinach or silver beet

• 6 Eggs

• 1 cup Basil, chopped

• ½ cup Almond milk or rice milk

• 1 tsp Mustard

• 1 Tomato, sliced

 

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INSTRUCTIONS:

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1. Preheat oven to 100°C.

2. Sautee the leek in the oil then add the mushrooms, toss in garlic, then kale.

3. Cook on low heat for about 5-10 minutes. Allow to cool. Whisk eggs, basil, almond milk, mustard and season to taste. 

4. Mix in the vegetables above and sliced tomatoes.

5. Cook for 40 minutes until egg is set and golden in colour. Allow to cool.

6. Serve with your favourite salad.