Nutrition: per serving
- Kcal 316
- Fat 21g
- Saturates 8g
- Carbs 11g
- Sugars 5g
- Fibre 1g
- Protein 21g
- Salt 0.8g
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
Method
- Heat oven to 190C/170C fan/gas 5. Heat the oil in a 25cm ovenproof frying pan. Add the onions and cook for 10-15 mins until soft and caramelised. 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. 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.
- 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.
