WE absolutely love this simple but delicious kale and goat’s cheese frittata recipe.
The flavours work like a dream together and it couldn’t be any easier to make.
It’s also an extremely powerful protein source and is suitable for vegetarians and those who follow a gluten free diet. What’s not to love?
Ingredients
1 tbsp coconut 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
2 tsp hemp seeds
Method
1. Heat oven to 190C/170C fan/gas 5.
2. Heat the coconut oil in a 25cm ovenproof frying pan.
3. Add the onions and cook for 10-15 mins until soft and caramelised.
4. 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.
5. 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.
6. 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.
7. Sprinkle with hemp seeds and enjoy!
- Adele Carnell of Filmore & Union
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