Kale and quinoa frittata | Women's Weekly Food
Load up on greens with this hearty dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 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
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