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Kale & Mushroom Frittata

INGREDIENTS:
Serves 3 - 4
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1 white part of the leek sliced
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2 tbsps Olive oil
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3 cups Mushrooms, sliced
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2 cloves Garlic, crushed
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2 cups Kale, chopped small - If you can’t find any, use spinach or silver beet
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6 Eggs
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1 cup Basil, chopped
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½ cup Almond milk or rice milk
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1 tsp Mustard
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1 Tomato, sliced
INSTRUCTIONS:
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Preheat oven to 100°C.
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Sautee the leek in the oil then add the mushrooms, toss in garlic, then kale.
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Cook on low heat for about 5-10 minutes. Allow to cool. Whisk eggs, basil, almond milk, mustard and season to taste.
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Mix in the vegetables above and sliced tomatoes.
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Cook for 40 minutes until egg is set and golden in colour. Allow to cool.
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Serve with your favourite salad.
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