• 1 onion sliced
• 3 cloves of garlic, minced or chopped finely
• 1 tsp cumin
• 1 tsp turmeric
• 2 handfuls of greens e.g. kale, spinach or silver beet, roughly chopped
• 8 eggs
• 3/4 cup grated parmesan cheese
• salt to taste

You can use either a frittata pan or a medium sized baking dish for this recipe.

Directions:

1. Set the oven to 170 degrees celsius.
2. Sauté onion on medium  heat for about 5 minutes until softened
3. Meanwhile whisk the eggs until they’re mixed thoroughly.  Then mix in the grated cheese and salt.  Put aside.
4. Add the garlic, cumin and turmeric to the onions and stir gently for about 1 minute.
5. Add the greens, stir in and heat until they’ve just wilted.
6. Spread the onion and greens mix evenly onto the base of the oven dish.
7. Pour over the egg mix
8. Bake in the oven for about 25 minutes until it’s cooked through and golden brown on top.
9. Serve with a fresh salad.   Home made sauerkraut or chilli sauce can be a wonderful side addition.

Notes

Other great ingredients to add in and boost the goodness:  

• 1 tbsp dulse flakes, 1/2 cup pitted and chopped kalamata olives
• 2 rashes of finely chopped bacon sautéed with the onion
• Fresh herbs e.g. basil, coriander, parsley
• Or just before putting the frittata in the oven, crumble feta cheese over the top of it in place of the parmesan cheese.
• If there’s any pumpkin, sweet potato, potato or beetroot wanting to be used, cut it up into bite sized pieces, and gently bake in the oven on a moderate heat for about 30 minutes first.  When they’re cooked, (go to step 6) i.e. mix the cooked vegetables with the onion mix and spread evenly over the base of the oven dish before putting the egg mix over the top.
• You may prefer to leave out the cumin and turmeric if you add in some of these other contrasting flavours.