Goodness Guru: Purple Frittata with Zesty Kale Salad

I’m Isa, a 22 year old foodie, health and lifestyle blogger from London.

Having experimented with nearly every healthy eating fad around, I’ve realised that nutritious tasty food just doesn’t need to be expensive, complicated or time consuming. 

I love preparing deliciously fun home cooked meals, using fresh ingredients that I personally enjoy. This ranges from vibrant colourful salads to pizza and ice cream. Whilst we would all love to eat a little bit more mindfully and sustainably, I prefer not to label myself, happy to experiment with different and exotic ingredients and practice an all foods fit approach. My speciality is always dessert!

I try to keep in mind, that true health is a journey of finding out what works for you. Be true to yourself, and appreciate the sometimes differing needs of your body, mind and soul. 

Enjoy.

GOODNESS GURU XX 

Purple Frittata with Zesty Kale Salad
Makes 1 frittata, serves 4-5

Ingredients

1 red onion, finely diced

1/2 aubergine, chopped into thin slices

2 beetroots, finely diced

1 tbsp beetroot juice

1 small sweet potato, cut into slices

1tbsp coconut oil, plus more for greasing

1 tbsp Nutrition yeast such as Marigold Engevita Yeast with B12

6 eggs

4 large handfuls of kale

Thumb ginger, finely diced

Juice of 1 large lemon

2 tbsps olive oil 

1 tbsp apple cider vinegar

2 tbsps Tamari soy sauce

A handful of crushed walnuts

A handful of goji berries

Fresh dill to garnish

Method

Preheat the oven to 180 degrees celsius and grease a cake tin with coconut oil. 

Heat the coconut oil in a large frying pan, add the onion and gently fry until soft. Add the sweet potato, aubergine, beetroots and plenty of seasoning.  Sauté on a low heat until soft. 

Beat the eggs in a large mixing bowl, add the nutritional yeast, and plenty of seasoning.

Once the vegetables are soft, transfer them into the cake tin and spread evenly. It’s worth placing the tin on a baking tray before pouring over the beaten eggs, otherwise it will leak from the tin. Once poured over, place in the oven to cook for around 15 minutes until set. 

To make the zesty dressing, mix the olive oil, apple cider vinegar, tamari, ginger and lemon in a small bowl with plenty of seasoning. 

Pour the dressing over the kale, and massage until the kale softens and wilts. Sprinkle with crushed walnuts and goji berries. 

Once the frittata is cooked, garnish with fresh dill and serve up alongside the zesty kale salad. 

YUM ! 

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