Kale & Goats Cheese Frittata
A light vegetarian option, this Kale and Goat Cheese Frittatais great for breakfast, lunch or dinner. Kale is an excellent source of vitamins including; vitamin K, vitamin C, vitamin A, and B6, it is also a good source of manganese, copper and potassium. A great way to start you on your day!
- 30 mins
- Easy
- 6
Ingredients
Olive Oil 15 g
Sliced Onions 300 g
Curly Kale 200 g
Balsamic Vinegar 30 g
Eggs 480 g
Goats Cheese 100 g
Instructions
Heat oven to 180 degrees C. Heat the oil in a 25cm ovenproof frying pan.
Add the onions and cook for approx. 10 mins until soft and caramelised.
Add the kale and 1 tbsp water, and cook for 5 mins until the kale has wilted.
Pour in the balsamic vinegar and bubble for 1 min, then add the eggs.
Give everything a quick stir, then leave undisturbed to cook over a medium heat for 5 mins until the egg is nearly set and the frittata is turning golden brown on the bottom.
Scatter the goats cheese over the top of the frittata.
Cook in the oven for 10 to 15 mins until the cheese is bubbling and the frittata is set in the centre.
