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Kale & goat’s cheese frittata

Kale & goat’s cheese frittata

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Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This filled omelette, with red onions, curly kale and goat's cheese, is vegetarian, gluten-free and quick enough to make midweek

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal316
fat21g
saturates8g
carbs11g
sugars5g
fibre1g
protein21g
salt0.8g
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Ingredients

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Heat the oil in a 25cm ovenproof frying pan. Add the onions and cook for 10-15 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 low-medium heat for 5 mins until the egg is nearly set and the frittata is turning golden brown on the bottom.

  • STEP 2

    Scatter the goat’s cheese over the top of the frittata. Cook in the oven for 10-15 mins until the cheese is bubbling and the frittata is set in the centre.

Goes well with

Recipe from Good Food magazine, January 2015

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Overall rating

Rating: 5 out of 5.8 ratings
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