Whip up a batch of these healthy frittatas from nutritionist Zoe Bingley-Pullin for a protein-packed lunchbox filler that will keep your kids feeling fuller for longer.
Ingredients
- 1-2 tbsp extra virgin olive oil, for cooking
- 8-10 free range eggs
- 1 leek, outer layers removed, washed and finely chopped
- 1 ½ cups green peas, fresh or frozen (thawed)
- 1 ½ cups kale, finely chopped
- 2 cloves garlic, crushed
- 1 cup Healthy Way quinoa, cooked and cooled
- 150g fresh ricotta cheese
- 100g goat feta, crumbled
- ½ bunch chives, finely chopped
- ¼ cup basil, finely chopped
- Salt and pepper, for seasoning
Method
Step 1.
Preheat oven to 180C.
Step 2.
Place 10 to 12 muffin patty pan cases into a muffin tray.
Step 3.
In a frying pan, add olive oil and sauté the leek and garlic for around 5 minutes, then add kale and sauté until wilted. Before taking off the heat, toss the peas into the mixture. Leave to cool slightly.
Step 4.
In a large mixing bowl, whisk the eggs and then add the ricotta, feta, quinoa, kale mixture and herbs.
Step 5.
Spoon mixture into individual patty pans and cook in the oven for 12-15 minutes or until slightly golden on top.
Serves 6-8
Catch up on the full episode of The House of Wellness TV show to see more from Zoe, Ed, and the team.
