Ingredients
1 tablespoon olive oil
2 cups shredded green kale leaves
1 zucchini (150g) halved and thinly sliced
1 bunch broccolini, chopped
2 spring onions, sliced
1/4 cup chopped parsley
1/4 cup finely chopped dill
6 eggs, lightly beaten
1 cup Vitasoy Greek Style Soy Yogurt - Plain
1/3 cup nutritional yeast flakes
Method
- Preheat oven to 200°C (180°C fan forced). Grease or spray with oil a 12 x 1/3 cup capacity non-stick friand or muffin pan.
- Heat oil in a large frying pan over medium-high heat. Add kale, zucchini and broccolini and cook for 3-5 minutes or until kale softens and wilts. Stir in spring onions, parsley and dill and remove from heat. Divide greens evenly between muffin pans.
- In a bowl, whisk together eggs, yogurt and yeast flakes. Season well to taste with salt and pepper. Pour mixture evenly over greens.
- Bake for 15-18 minutes or until top is just set. Allow to stand for 5 minutes before removing from trays. Serve warm or cold.
Try serving these dolloped with tomato chutney. Store in the refrigerator for up to 5 days. Tip: Nutritional Yeast flakes add a slightly cheesy, savoury flavour to these frittatas as well as nutritional benefits. Available at most leading supermarkets and health food stores. You could use Parmesan cheese instead (same quantity).
