Kale and Potato Frittata

A quick, easy and healthy dish to whip up anytime. The kale adds a boost of extra nutrients and tastes great when sauteed with the onions to balance the tartness.

Ingredients: Serves 4

• 2 large potatoes, peeled cut into quarters and boil until soft.

• 2 cups chopped and de stalked kale

• 1 large red onion peeled and sliced

• 2 cloves garlic finely chopped

• 3 tbsp olive oil

• Salt and pepper

• 5 eggs

• ½ cup milk

• 1 cup grated cheese

Method:

Using a large non stick and oven proof frying pan, heat 2 tbsp little olive oil, add the onions and sliced potatoes and fry gently for 3 – 4 minutes until onions are soft. Next add the kale and garlic and cook for another 2-3 minutes on a low heat until the kale has wilted.

In a large bowl, whisk together the eggs, pinch of salt and pepper and milk together.  Pour mixture into the frying pan. On a low heat let the eggs settle on the bottom of the pan for 2 minutes. Sprinkle the grated cheese on top.  Place pan in the oven at 380f to finish cooking the top for 10 minutes.  (or place under the broiler to get the eggs baked from the top)

It will be firm to the touch when cooked all the way through.  If you poke a fork in the middle and the egg is still runny then it’s not cooked through.

I made a tomato, rocket and olive salad to eat this with to add some extra immune boosting vitamin C.