Most of the antioxidants found in zucchini are packed in its skin.
Lay sliced courgettes flat over a baking tray lined with parchment paper and season with salt and 1/3 of the oil. Roast them in the oven at 190°C (374°F) for 15 minutes.
In another tray, toss shredded kale with salt and 1/3 of the oil and roast for 10 minutes in the oven.
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In the meantime, whisk the eggs with chives, parsley, nutmeg, chillies, and garlic powder in a bowl. Heat the remaining 1/3 of oil in a non-stick pan, pour the beaten eggs, and cook for 5 minutes.
Transfer onto a serving plate and layer roasted zucchini and kale over one half of the omelette. Fold the frittata over the vegetables and sprinkle with feta crumbles.
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