Most of you will agree with me when I say the worst part about cooking is all the cleaning-up afterwards: the utensils, pots, pans and everything in between. With this green frittata, the only thing you need to clean is the pan you’re working with. It’s also loaded with spinach, kale and broccoli, which are all rich in micronutrients that are great for liver function and gut health.
Serves: 4–6
=R1=
Servings
4-6
Prep time
Cook time
Recipe
Ingredients
- 1 head broccoli, chopped into florets
- 2 tbsp extra-virgin olive oil
- 3 spring onions, chopped
- 1 cup baby spinach
- 3 kale leaves, chopped & de-spined
- ½ tsp ground cumin
- 1 tsp turmeric
- 1 tsp lemon juice plus zest
- 6 eggs, beaten
- 2 tbsp nutritional yeast flakes
Method
- Preheat oven to 190°C.
- In saucepan with water, par-cook broccoli until al dente, then drain.
- In medium frying pan over medium heat, warm oil and cook spring onion until browned.
- Add broccoli and greens and sauté until softened. Add cumin, turmeric and lemon juice and zest.
- Pour eggs over and let cook for about 4-5 mins, then top with nutritional yeast and transfer to oven until top has cooked, about 7-8 minutes.
- Carefully remove from oven. Handle will be hot! Dress with drizzle of olive oil and sea salt to serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
