Name: Kale and quinoa frittata
Cook time: 85 min
Total time: 85 min
Yield: 8
Ingredients: 2 teaspoons extra virgin olive oil; 120 grams (4oz) green kale, trimmed,leaves torn coarsely; 100 grams (3oz) fresh mozzarella,torn; 1 teaspoon grated lime rind; 2 large green zucchini (300g), sliced thinly; 4 green onions (scallions),sliced thinly; 1 cup flat-leaf parsley, chopped; 1/3 cup coarsely chopped dill; 3/4 cup (65g) quinoa flakes; 3/4 cup (60g) finely grated parmesan; 15 eggs, beaten lightly; Green sauce; 2 long green chillies, seeds removed, chopped coarsely; 2 tablespoons pepitas (pumpkin seeds kernels); 1 tablespoon lime juice; 2 1/2 tablespoons extra virgin olive oil

Dr Joanna McMillan says:

Kale is particularly rich in carotenoids. A single cup of kale provides you with over 200% of your daily recommended amount of vitamin A! It is also one of the best sources of the lutein and zeaxanthin. These carotenoids play an essential role in eye health, and a high dietary intake is associated with a reduced risk of age-related macular degeneration and cataracts.

BRAIN FOOD by Dr Joanna McMillan (Bauer Books) rrp: $35

Available at www.magshop.com.au and all good bookstores.

Ingredients

2 teaspoons extra virgin olive oil

120 grams (4oz) green kale, trimmed,leaves torn coarsely

100 grams (3oz) fresh mozzarella,torn

1 teaspoon grated lime rind

2 large green zucchini (300g), sliced thinly

4 green onions (scallions),sliced thinly

1 cup flat-leaf parsley, chopped

1/3 cup coarsely chopped dill

3/4 cup (65g) quinoa flakes

3/4 cup (60g) finely grated parmesan

15 eggs, beaten lightly

Green sauce

2 long green chillies, seeds removed, chopped coarsely

2 tablespoons pepitas (pumpkin seeds kernels)

1 tablespoon lime juice

2 1/2 tablespoons extra virgin olive oil

Method

1.Preheat oven to 180°C/350°F. Grease a deep 1.5-litre (6-cup) round ovenproof dish. Line an oven tray with baking paper.

2.Drizzle olive oil over kale in a large bowl. Massage kale to coat well in oil; this also helps to soften the kale. Spread half the kale over the tray.

3.Add half the mozzarella to the remaining kale in bowl, then add remaining ingredients; season, stir well. Transfer mixture to dish; top with remaining mozzarella.

4.Bake frittata for 1 hour or until set; bake kale for 5 minutes or until crisp. Leave frittata in dish for 10 minutes before serving.

5.Meanwhile, make green sauce.

6.Serve frittata topped with roast kale and green sauce. Sprinkle with extra parsley leaves and dill, if you like.

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Styling by Kate Brown

Dr Joanna McMillan says:

Ingredients

Method

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