Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Kale and quinoa frittata
Details
- Servings: 8
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: egg, main course
Cuisine
- italian
Ingredients
- 2 teaspoons extra virgin olive oil
- 120 grams (4oz) green kale, trimmed,leaves torn coarsely
- 100 grams (3oz) fresh mozzarella,torn
- 1 teaspoon grated lime rind
- 2 large green zucchini (300g), sliced thinly
- 4 green onions (scallions),sliced thinly
- 1 cup flat-leaf parsley, chopped
- 1/3 cup coarsely chopped dill
- 3/4 cup (65g) quinoa flakes
- 3/4 cup (60g) finely grated parmesan
- 15 eggs, beaten lightly
- 2 long green chillies, seeds removed, chopped coarsely
- 2 tablespoons pepitas (pumpkin seeds kernels)
- 1 tablespoon lime juice
- 2 1/2 tablespoons extra virgin olive oil
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