Baby leaf curly kale frittata
This is a great recipe for using up leftovers and it's ready in just 25 minutes so a good one to choose for your evening meal
Cooking time: 25 minutes
Serves: 2-4
What you need:
- 120g Baby Leaf Curly Kale
- 50g Gruyere or mature Cheddar cheese, grated
- 6 medium eggs
- 1 onion, sliced
- ½ red pepper, sliced
- 1 garlic clove, crushed
- 1 tbsp olive oil
- Salt & pepper
What you do:
- Heat oil in a deep metal handled frying pan, then add the garlic, onion and red pepper. Sauté the vegetables for five minutes until soft and brown. Add the Baby Leaf Curly Kale to frying pan and cook for 1 - 2 minutes until wilted (the volume will reduce dramatically).
- Beat the eggs with seasoning in a bowl then pour into the pan. Combine the egg mixture with the vegetables then leave in the pan on a medium heat for 5 minutes without stirring.
- Remove from the heat and sprinkle the grated cheese on top. Place under the grill until brown at the edges. Season and serve immediately.
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Baby leaf curly kale
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