Kale and quinoa frittata

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.

  • 1 hr 25 mins cooking
  • Serves 8
  • Print

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 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
Green sauce
  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Meanwhile, make green sauce.
  • 6
    Serve frittata topped with roast kale and green sauce. Sprinkle with extra parsley leaves and dill, if you like.

More From Women's Weekly Food