Name: Kale & goat’s cheese frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 2 red onions thinly sliced; 200g chopped curly kale; 2 tbsp balsamic vinegar; 8 large eggs lightly beaten with a little seasoning; 100g firm goat's cheese broken into chunks

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Kale & goat’s cheese frittata

Kale & goat’s cheese frittata

Katy Gilhooly

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.11 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 red onions

thinly sliced
200g chopped curly kale
2 tbsp balsamic vinegar
8 large eggs

lightly beaten with a little seasoning
100g firm goat's cheese

broken into chunks

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Nutrition: per serving

kcal316
fat21g
saturates8g
carbs11g
sugars5g
fibre1g
protein21g
salt0.8g

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.

Recipe from Good Food magazine, January 2015

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A star rating of 4.7 out of 5.11 ratings

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