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–+ servings

Kale & Pecorino Frittata

Written by - Kevin Kapusi Starow
Fast easy and healthy recipe the family will enjoy, you can customize this recipe to suit your own tastes, for example adding sausage or mushrooms.
3 from 1 vote
Gluten Free | Nut Free | Seafood Free
Vegetarian
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Non Specific
Servings 4
Difficulty Easy

Equipment

  • heavy pan

Ingredients
  

  • 2 Shallots - peeled & sliced
  • 80 gm Purple Kale - washed
  • 60 gm Pecorino - shaved
  • 8 Eggs
  • 50 ml Cream
  • 10 gm Tarragon - washed & chopped
  • Olive Oil

Instructions
 

  • Heat a heavy, ovenproof pan over a medium heat.
  • Preheat the oven to 90c
  • Crack the eggs into a mixing bowl, add the cream, tarragon, a splash of olive oil, and lastly salt
  • Whisk till the eggs are broken down and the ingredients are well incorporated.
  • Add some oil to the pan and sauté off the onion till soft and golden.
  • Add the kale and wilt down, 2 -3 minutes, then season to taste.
  • Add the egg mixture and mix through.
  • Finally add the cheese ontop and allow to sink in by itself.
  • Cook for 5 minutes to allow the base to become golden
  • Place in the oven and cook till firm, approx. 10 minutes
  • Remove from the oven, portion and serve.

Notes

Suggested accompaniment to this recipe is our Celeriac & Pear Soup, try it out with the family.
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