ZERO WASTE RECIPE - Kinfolk Frittata with Parmesan Rinds and Foraged Greens for The Great Local Lunc


Eggs: 8

Parmesan rinds: up to 140g

Kale: ½ bunch

Kale stems

Dandelion green: ½ cup

Sow Thistle: ½ cup

Mt.Zero olives (pitted): ½ cup

Full cream milk: ¼ cup

Salt and pepper to taste


1: Heat your oven to 180C

2: Wash kale, kale stems, dandelion green, and sow thistle. Roughly chop them and set aside.

3: Sautee the kale stems in your cast iron pan (or oven-proof pan) and set aside.

4: Add dandelion green and sow thistle into your cast iron pan (or oven-proof pan), wilt them a bit and set aside.

5: Chop parmesan rinds into small pieces and heat them in a pan until soft.

6: Whisk eggs and full cream milk in a bowl and season with salt and pepper.

7: Add all the other ingredients including Mt. Zero olives into the bowl and pour back into a cast iron pan.

8: Bake it for 20 or so minutes until it has risen and is cooked. Stand for 5 minutes and serve.

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