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Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth kale, capsicum and baby marrow frittata

kale, capsicum and baby marrow frittata

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth

Prep

cook

serves

15 min

25 min

4

Ingredients

1 Small red capsicum diced finely

1 Small baby marrow diced

100 g Kale sliced finely

4 eggs and 1 egg white

50 g Goats cheese

½ Onion sliced finely

Method

  1. Preheat oven to 180 °
  2. In a deep pan fry onion in 1 tbsp olive oil for 3 min then add kale and fry for another 2 min.
  3. Add diced capsicum and baby marrow to pan and fry for 5 min.
  4. Whisk eggs together in a separate bowl until combined and add to the pan.
  5. Stir everything and top with goats cheese and bake in the oven for 10-15 min (until set).

Notes

Serve frittata with 2 slices of sourdough and season with salt, pepper and 1 tbsp pesto (Rozas dairy-free option) topped with freshly chopped parsley.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature