Kale Frittata


  • 1 cup kale, stems removed, finely chopped
  • 2 zucchini, finely grated
  • 2 carrots, finely grated
  • 1/2 onion, finely grated
  • 200g cherry tomatoes, halved
  • 2 cloves garlic, crushed
  • 2 tsp dried mixed herbs
  • 1/2 tsp chilli powder (optional)
  • 2 tsp coconut oil
  • 5 tbs tiger nut flour (or hemp flour, teff flour, almond meal)
  • 1 tsp baking powder
  • 2 1/2 tbs coconut flour
  • 7 organic free-range eggs
  • Salt & pepper


  • Heat coconut oil in stainless steel pan on medium heat, add kale, stirring for 3-4 minutes or until soft.
  • Add kale to large bowl with zucchini, carrot, onion, cherry tomatoes, garlic and herbs. Mix together, then add flours, baking flour, eggs, herbs and salt & pepper. Combine well.
  • Add mixture to an oven dish lined with baking paper. Cook in oven on 180 degrees C for 20-30 minutes, or until a knife inserted into the middle comes out clean.
  • Serve with free-range nitrate-free bacon, and sugar-free BBQ sauce.

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