Subscribe to our Newsletter


Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
02 9211 1322
[email protected]
[email protected]



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
No Comments

Post a Comment

  • Inspired by a recent dinner from australianbeef  I madehellip
  • Honoured to speak alongside drjoannamcmillan at a recent event withhellip
  • Citrus Quinoa and Asparagus Salad a delicious welcome to Spring!hellip
  • Monday off to a mighty fine start! What great thingshellip
  • Quietly taking good care of my love affair with sweethellip
  • Made these little mango gummy bears this week for Jethellip