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Kale & zucchini frittata

Another cracking egg recipe, this frittata from The Kitchen Magpie is a great way to use up the veggies in your grocery box.

Healthy, low carb and full of protein, it’s a breakfast that’ll keep you going for hours.

This is the recipe you need to get your day off to a great start!

Nutritional content

Servings: 4 people

Prep time: 20 minutes


160 kcal

Total fat






  • Ingredients

  • 1 tbsp oil

  • 30g kale, washed & ribs removed

  • 1/2 onion, chopped

  • 1/2 zucchini, sliced

  • 1 clove of garlic, minced

  • 4 eggs

  • 2 egg whites

  • 60g mozzarella, shredded


  1. Preheat the oven to 180℃.

  2. Heat the oil in a large pan.

  3. Add the kale, onion, zucchini and garlic and fry until the veggies are soft and the onion is translucent.

  4. In the meantime, whisk the eggs, egg whites and cheese in a bowl.

  5. Once the veg is cooked, pour the egg mixture on top and stir to spread out the veg.

  6. Put the pan in the oven and bake for 12 to 14 minutes, until the frittata is fully cooked.


To store: Once this frittata is fully cool, put it in an airtight container and keep in the fridge for up to three days.


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