What’s great about it:
Kale is part of the cabbage family and this wonderful vegetable is a good source of all three antioxidants: beta-carotene and vitamins C and E. It is also rich in naturally occurring glucosinolates, which help in the fight against cancer. Eggs are high in protein and contain all the essential amino acids needed for growth and repair. Including quality protein sources into your meals every day supports weight loss + healthy metabolism, maintains a healthy immune system, curbs appetite and helps to sustain lean muscle.
2 leeks, washed finely sliced
1 tablespoon olive oil
1 bunch kale washed trimmed and finely shredded
200 g baby spinach leaves
Black pepper – a generous pinch
80 g quality feta cheese (see notes)
6 organic eggs
1 bunch parsley. chopped
small handful pine-nuts
Preheat oven to 180 C.
Sauté leeks in a large heavy based pot until softened.
Add shredded kale and cook through for 5 minutes until soft and wilted.
Add baby spinach leaves…you may need to add this in 2 lots and cook through until just wilted.
Season with black pepper and add the zest of 1 lemon and 1 bunch freshly chopped parsley.
Spoon the kale + spinach mixture into a 22 cm pie dish.
Break eggs into a bowl and whisk lightly until combined.
Pour the eggs over the greens and gently incorporate through the mix of green goodness.
Crumble over the feta cheese and sprinkle over with a few pine-nuts.
Bake for 40 – 45 minutes or until firm to touch and golden.
Remove from the oven and rest for 5 minutes before serving.
Serve with a green salad and enjoy!