Kale & goat’s cheese frittata

Kale & goat’s cheese frittata

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(8 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
This filled omelette, with red onions, curly kale and goat's cheese, is vegetarian, gluten-free and quick enough to make midweek

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal316
  • fat21g
  • saturates8g
  • carbs11g
  • sugars5g
  • fibre1g
  • protein21g
  • salt0.8g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 red onions, thinly sliced
  • 200g chopped curly kale



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 8 large eggs, lightly beaten with a little seasoning



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g firm goat's cheese, broken into chunks


  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.

  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.

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Comments, questions and tips

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11th Aug, 2018
Really nice frittata. I used spinach instead of kale and Feta instead of goat's cheese, because I was using up what was in my fridge. It was really nice. One to keep
8th Aug, 2016
For some reason mine was not really a frittata, the whole thing was rather liquid than solid, but it did turned out delicious!
19th Jun, 2016
I am addicted to this! I take a quarter to work for my lunch each day for 4 days and then I make if again. I use the soft crumbly type goat's cheese and don't be tempted to skip the balsamic vinegar, it is what gives it such an amazing flavour.
29th Mar, 2015
This does take a big of time to prepare and cook considering it's such a simple dish, but it was well worth it. The goats cheese seemed to give it a mild subtle flavour despite the dish consisting mainly of kale. Will definitely cook again, a tasty way to get your fill of green veg.
29th Jan, 2015
This was very tasty, probably mainly due to the goat's cheese. The goat's cheese definitely does go well with the kale. I didn't use 2 eggs per person but we did have some bread on the side. I grilled the frittata rather than put it in the oven. Nice and easy mid-week meal.
22nd Jan, 2015
I would have thought - being minus an ovenproof frying pan - it would be fine to put it under the grill?
goodfoodteam's picture
22nd Jan, 2015
Hi heatheralex, thanks for your question. The issue with using a non-oven proof frying pan is if it has a plastic handle this could melt in the oven. If you use such a pan the end of it nearest the grill could also melt as the heat is even more fierce, therefore we would advise against grilling it as well. You might be ok to transfer it onto a roasting tray or baking sheet to finish cooking in the oven although it may not hold its shape as well if you do that. Do you have a cake tin or pie dish of a similar size to the pan you could transfer it to before putting in the oven? 
jadedermody's picture
11th Nov, 2015
careful when you cook it, it burns easy. have heat low
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