Leek & Kale Frittata

Are you craving a cozy, satisfying breakfast that’s loaded with nutrients and flavor? This Leek & Kale Frittata is just what your body needs.

With fiber-rich greens, protein-packed eggs, and a touch of fermented kefir for gut love, it’s the perfect way to start your day with balance and energy. I’ve been on a frittata kick lately, and this one might just be my favorite.

Best part? You can prep it ahead and enjoy it warm or cold, it's ideal for slow mornings or a grab-and-go nourishing bite.

Prep  & Cook Time: 30 minutes

Serves 2

• 1 leek - white part only, finely sliced
• 1 tbsp extra virgin olive oil
• 2 handfuls kale leaves, chopped
• 1 spring onion, finely diced
• 4 organic free-range eggs
• 2 tbsp milk kefir
• 1/2 tsp sea salt
• 1/4 tsp fresh ground black pepper
• 35 g Parmesan cheese, grated
• 1 tbsp fresh parsley, chopped

METHOD:

1. Preheat the oven to 180°C. Lightly grease a 20-24 cm round baking dish with a bit of olive oil.
2. In a pan over medium heat, heat 1 tbsp olive oil. Add the sliced leek and cook for about 5 minutes, until it begins to soften and turn translucent.
3. Stir in the chopped kale and cook for another 1-2 minutes, until wilted.
4. In a mixing bowl, whisk together the eggs, milk kefir, spring onion, parsley, and 25 g of the Parmesan. Season with salt and black pepper.
5. Add the sautéed vegetables to the baking dish, pour over the egg mixture, and top with the remaining Parmesan. Bake for 20 minutes, or until the eggs are fully set and golden on top.

Approximate Nutritional Breakdown (per Serving):

• Calories: 339 kcal
• Protein: 22 g
• Fat: 23.4 g
• Carbs: 11.5 g
• Fiber: 2.9 g

Tips

• Serve warm with a side of fermented veggies or a slice of avocado. I went with a side of kimchi and beetroot & horseradish salad. Delicious!
• It stores great, it's perfect for meal prep (it lasts up to 3 days in the fridge).
• Want to give it a protein boost? Add a few chopped cooked chicken pieces or smoked salmon.