This delicious and simple recipe (we don’t do complicated here at the Healthy Kitchen!) with the yumminess of kale, red onions and pine nuts make the most beautiful frittata. Make it your own and replace the kale with whatever greens you have available. Quick and easy breakfast, lunch, snack or dinner that the kids can help with. Lovely served fresh or with a picnic or in your lunch box.
2 cups kale leaves, ripped into pieces
1 large red onion, sliced
1 large garlic clove, sliced
3 tablespoons pine nuts
a handful of parsley, gently chopped
a few scrapes of fresh ground nutmeg
1 teaspoon ground black pepper
2 tablespoons oil of your choice
Heat oil in a large, non-stick frypan.
Gently fry everything (except the eggs) on a medium heat until the onion and kale start to brown slightly.
Fold eggs in a large bowl until yolks and whites are combined.
When your pine nuts are starting to brown, the kale is turning crispy and the onion smells like heaven, pour over the eggs and fold through gently a few times as it’s cooking. Leave for the final couple of minutes till its cooked through.
*if you are not eating whole eggs, substitute with 10 egg whites briskly folded with 2 tablespoons of water and a level teaspoon of turmeric powder.
Serve with a big smile – your tummy will be eternally grateful. Love, Sarah