Frittatas are Italy’s version of an open-face omelette, similar to a quiche but without the pastry, making them much more healthy. You can add almost any ingredients to a frittata and have a satisfying meal on the table in no time, making them perfect for using up leftovers. Tasty both hot and cold, frittatas can be enjoyed as breakfast, lunch, dinner or even in packed lunches and picnics.
This recipe uses flavoursome goat’s cheese, sweet cherry tomatoes, and succulent baby kale to deliver a nutritional power punch while also satisfying the taste buds.
Kale contains lots of calcium, iron, magnesium and fibre, plus Vitamin A, C and K; making it great for your brain, heart, lungs, bones and much more. In fact, even spinach cannot come close in comparison to the number of nutrients that kale provides.
We have opted for baby kale as it is a little less bitter than the parental version and cooks faster.
You will need:
1 tbsp olive oil
2 red onions, thinly sliced
200g chopped baby kale
2 tbsp balsamic vinegar
8 large eggs, lightly beaten with a little seasoning
100g firm goat’s cheese, broken into pieces
A handful of cherry tomatoes
25cm ovenproof frying pan
Heat oven to 190C/170C fan/gas 5
Heat the oil in the pan, add the onions and cook for 10-15 minutes until they are soft and caramelised.
Add the baby kale and 1 tbsp water, and cook until the kale has wilted (approximately 3 minutes).
Now add the balsamic vinegar and continue cooking for 1 minute.
Add the eggs and give the mixture a good stir. Then leave to cook undisturbed over a low-medium heat until the egg is nearly set and the bottom of the frittata is turning golden brown (approx. 5 minutes).
Scatter the goat’s cheese and cherry tomatoes 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.