This delicious frittata makes a healthy and delicious vegetarian lunch or dinner.

Prep time
15 mins
Cook time
45 mins
1 Frittata


  • 2 leeks, washed and finely sliced
  • 2 tbsp olive oil
  • 1 bunch kale washed and trimmed (you can also use silver beet or swiss chard)
  • 200g baby spinach leaves
  • 100g feta
  • ½ cup of Community Co Shredded Parmesan Cheese*
  • 6 Community Co free range eggs*
  • Juice of 1 ½ lemons
  • Small handful pine-nuts (optional)
  • Community Co Black Peppercorns*

How to make:

  1. Preheat oven to 180°C.
  2. Remove the kale leaves from the stalks. Finely chop the stalks and set aside. Finely chop the leaves and set aside separately.
  3. In a heavy based pot, sauté the leeks and kale stalks in olive oil until softened.
  4. Add kale leaves and cook through until soft and wilted.
  5. Add baby spinach leaves and stir through. Remove pot from the heat.
  6. Break eggs into a bowl and whisk lightly until combined. Pour the eggs over the greens and gently stir through.
  7. Crumble the feta and gently stir through.
  8. Season with black pepper and stir through the lemon juice and parsley.
  9. Spoon mixture into a medium-sized pie dish and sprinkle with pine nuts and parmesan.
  10. Bake for 40 – 45 minutes or until firm to the touch and golden.


*Community Co products proudly at home at IGA.