My late summer garden is absolutely overflowing with greens, tomatoes and zucchini at the moment. A glut of vegetable goodness is a blessing but at times it's hard to think of ways to use it all up!
This simple midweek meal is a yummy and really nutritious way to use up all that bounty. Perfect for a simple supper or as part of a packed lunch. Customise to include whatever extra vegetables you have on hand.
Have a wonderful week. Kelly xox
Use up your greens frittata
2 cups grated kumara - squeezed to remove excess liquid
1 1/2 cups grated zucchini - tightly squeezed of liquid
1/2 cup peas
1 cup finely grated parmesan (could also use cheddar cheese)
10 free range eggs -lightly beaten
1 garlic clove - finely diced
handful fresh basil - roughly chopped.
2 large handfuls kale, spinach or silver beet - cut into ribbons
3 tablespoons almond meal or tapioca flour (could also use all-purpose GF flour)
1 1/2 cups cherry tomatoes - halved
Sea salt and cracked black pepper
Preheat oven to 200 degrees
Combine all ingredients except kale and tomatoes. Mix until completely combined. Season generously with sea salt and cracked black pepper.
Lightly crush the kale in your hands to soften. Mix into the egg mixture.
Pour into a well-greased or lined oven tray. Use your hands to press to press the greens under the surface and even out the surface of the mixture. Scatter the halved cherry tomatoes across the top facing up.
Bake for roughly 45 minutes until golden and lightly firm. Leave to sit for 20 minutes for serving.
Enjoy with a salad and some sliced avocado.
Leftovers will keep in the fridge for 2 days.