One-Pan Green Frittata
I really do enjoy a good one-pan dish, and this green frittata scores high on both simplicity and supercharged goodness. I’ll take any opportunity to cram more greens into my day, and this frittata is loaded with spring onions, spinach, kale and broccoli — all rich in micronutrients and compounds important for cleansing the gut, and giving a bile-moving blessing to your liver.
SERVES 4–6
1 head of broccoli, chopped into florets
2 tablespoons extra virgin olive oil, plus extra to serve
3 spring onions (scallions), chopped
45 g (1½ oz/1 cup) baby English spinach leaves
3 kale leaves, centre spines and stems removed, then chopped
½ teaspoon ground cumin
1 teaspoon grated lemon zest
1 teaspoon lemon juice
12 free-range eggs, whisked
2 tablespoons nutritional yeast flakes
Preheat the oven to 190°C (375°F).
Bring a saucepan of water to the boil. Add the broccoli and blanch for 3–5 minutes, or until tender–crisp. Drain and set aside.
Heat the olive oil in an ovenproof frying pan over medium heat, then cook the spring onion for a few minutes, until softened.
Add the broccoli, spinach and kale and sauté for about 3 minutes, or until softened. Stir in the cumin, lemon zest and lemon juice.
Pour the eggs over, sprinkle with the nutritional yeast and transfer the pan to the oven. Bake for 30 minutes, or until the eggs are set and golden.
Carefully remove the pan from the oven — the handle will be hot! Dress with an extra drizzle of olive oil and a sprinkling of sea salt and serve.
(GF WF DF SF)
*We are so excited to be hosting Lee's upcoming UK Book Launch for her new book 'Supercharge Your Gut' in store on the 29th of March. If you'd like to join us, check out our event page.
SERVES 4–6
1 head of broccoli, chopped into florets
2 tablespoons extra virgin olive oil, plus extra to serve
3 spring onions (scallions), chopped
45 g (1½ oz/1 cup) baby English spinach leaves
3 kale leaves, centre spines and stems removed, then chopped
½ teaspoon ground cumin
1 teaspoon grated lemon zest
1 teaspoon lemon juice
12 free-range eggs, whisked
2 tablespoons nutritional yeast flakes
Preheat the oven to 190°C (375°F).
Bring a saucepan of water to the boil. Add the broccoli and blanch for 3–5 minutes, or until tender–crisp. Drain and set aside.
Heat the olive oil in an ovenproof frying pan over medium heat, then cook the spring onion for a few minutes, until softened.
Add the broccoli, spinach and kale and sauté for about 3 minutes, or until softened. Stir in the cumin, lemon zest and lemon juice.
Pour the eggs over, sprinkle with the nutritional yeast and transfer the pan to the oven. Bake for 30 minutes, or until the eggs are set and golden.
Carefully remove the pan from the oven — the handle will be hot! Dress with an extra drizzle of olive oil and a sprinkling of sea salt and serve.
(GF WF DF SF)
*We are so excited to be hosting Lee's upcoming UK Book Launch for her new book 'Supercharge Your Gut' in store on the 29th of March. If you'd like to join us, check out our event page.
