This is another great Frittata from the ‘Detox Kitchen’ duo. At only 254 Calories per slice, packed with protein and rich in Vitamins B2, B12 and D, plus Folate, Iron and Trptophan, it is great for bones, mind, fatigue and women – and as such makes a perfect dish for breakfast, lunch or dinner for kids and grown ups alike.
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| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1 fennel bulb thinly sliced
- 2 red onions thinly sliced
- 1 garlic clove thinly sliced
- 1 tbsp oil (rapeseed sunflower, coconut)
- 6 eggs
- 100 ml rice milk or almond
- handful fresh chives finely chopped
- 1 tbsp finely chopped fresh coriander
- 100 g kale shredded
- handful of edamame beans thawed if frozen
- handful of sunflower seeds
- salt and pepper
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 200oC.
- Spread out the fennel, onions and garlic on a baking tray, drizzle some oil over them and roast for 12 minutes.
- Whisk the eggs in a bowl along with the rice milk, chives, coriander and salt and pepper.
- Heat a large, non-stick, ovenproof frying pan on high, add the oil and the roasted vegetables, kale and edamame beans and sauté for a few minutes.
- Spread the vegetables out in the pan and pour the egg mixture over the top.
- Turn the heat down to medium and leave until the egg begins to cook.
- Sprinkle the sunflower seeds over the surface and transfer the pan to the oven to cook for another 10 minutes (or until slightly brown and cooked through).
- Eat hot or cold.
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