This kale and quinoa frittata recipe is featured in Dr Joanna McMillan's book - Brain Food. This dish is an excellent way to load up on healthy green veggies, loaded with Vitamin A and caretenoids for eye health.
Jan 10, 2019 4:55am
1 hr 25 mins cooking
Dr Joanna McMillan says:
Kale is particularly rich in carotenoids. A single cup of kale provides you with over 200% of your daily recommended amount of vitamin A! It is also one of the best sources of the lutein and zeaxanthin. These carotenoids play an essential role in eye health, and a high dietary intake is associated with a reduced risk of age-related macular degeneration and cataracts.
BRAIN FOOD by Dr Joanna McMillan (Bauer Books) rrp: $35 Available at www.magshop.com.au and all good bookstores.
2 teaspoons extra virgin olive oil
120 grams (4oz) green kale, trimmed,leaves torn coarsely
100 grams (3oz) fresh mozzarella,torn
1 teaspoon grated lime rind
2 large green zucchini (300g), sliced thinly
4 green onions (scallions),sliced thinly
1 cup flat-leaf parsley, chopped
1/3 cup coarsely chopped dill
3/4 cup (65g) quinoa flakes
3/4 cup (60g) finely grated parmesan
15 eggs, beaten lightly
2 long green chillies, seeds removed, chopped coarsely
2 tablespoons pepitas (pumpkin seeds kernels)
1 tablespoon lime juice
2 1/2 tablespoons extra virgin olive oil
Preheat oven to 180°C/350°F. Grease a deep 1.5-litre (6-cup) round ovenproof dish. Line an oven tray with baking paper.
Drizzle olive oil over kale in a large bowl. Massage kale to coat well in oil; this also helps to soften the kale. Spread half the kale over the tray.
Add half the mozzarella to the remaining kale in bowl, then add remaining ingredients; season, stir well. Transfer mixture to dish; top with remaining mozzarella.
Bake frittata for 1 hour or until set; bake kale for 5 minutes or until crisp. Leave frittata in dish for 10 minutes before serving.
Meanwhile, make green sauce.
Serve frittata topped with roast kale and green sauce. Sprinkle with extra parsley leaves and dill, if you like.
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