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Serves 6 (or 2 people for 3 days of quick breakfasts or lunch)


18 free range eggs

2 zucchini, finely sliced on the round

4 kale leaves, stalks removed, leaves shredded

1/2 bunch basil, leaves and stalks finely chopped

1 small Spanish onion, finely chopped

sea salt and ground black pepper


Preheat oven to 180C and line a 20×20 cm baking dish with greaseproof paper.

Whisk eggs with a good pinch of sea salt and black pepper.

Arrange a layer of zucchini rounds on the base of the baking dish, sprinkle with half the basil, half the kale leaves, half the onion and pour half the egg mix over, then layer with remaining kale, basil, onion, making the final layer the zucchini, and pour remaining egg over to finish.

Place in oven to cook for 1 hour.

Cool slightly before serving.


Breakfast, Mains, Snacks

dairyfree, frittata, glutenfree, healthyfamily, kale, nutrition, paleo, protein, recipes, seasonal, simplerecipes, sugarfree, wholefoods, zucchini
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