Kale & Mushroom frittata

KALE & MUSHROOM FRITTATA - served with roast vegetable salad

Serves 3-4


1 white part of the leek slice

1-2tbsp olive oil

3 cups mushrooms sliced

2 crushed cloves of garlic

2 cups of kale/if you cant find any use spinach or silver beet-chopped small

6 eggs

1 cup of chopped basil

1/2 cup of almond milk

Tsps of mustard

1 tomato sliced


Preheat oven to 100 degrees C

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

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

Mix in the vegetables above and sliced tomatoes.

Cook for 40 minutes until egg is set and golden in colour.

Allow to cool

serve with your favourite salad. - we have served this with Roasted Vegetable Salad.

This recipe and others, is featured in Karina Francois book

"Clean Food - Clear Thinking"

you can purchase your copy online by clicking here.

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