
02 Jan Kale and Cauliflower Frittata
This frittata is tasty and healthy perfect with a salad for lunch on a Summer’s day or served with steamed green beans for a cold winter’s dinner
INGREDIENTS (serves 4)
- 200g carrot
- 300g cauliflower
- 15g crushed garlic
- 4 egg whites
- 3 whole eggs
- 200g kale
- 5g cracked black peppercorn
- 150g onion
- 100g zucchini
- 28g crumbled feta cheese
- 10g ground turmeric powder
- 5g nutmeg powder
- 5g garam masala powder
METHOD:
Preheat oven to 180 degrees
Brown onions and garlic. Add Kale and cook for 4 mins. Add grated carrot, zucchini, cauliflower and spices. Cook for 2 mins Place into round dish, sprinkle feta cheese on top and pour in whisked egg mix. Bake for 20 mins at 180 degrees. Enjoy warm with a fresh garden salad or leave to cool and take with you as a handy snack on the run
NUTRITIONAL INFO (per single serve):
Carbs: 12.9g Protein: 15.5g Fat: 7.9g
East healthy and see you for yoga, barre, Pilates or Pilates Reformer this week at Soulful Fitness Lane Cove



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