Kale and Goat Cheese Frittata

You can easily whip up this gluten free and savory kale and goat cheese frittata even on a weekday morning. You don't have to wait for the weekend to serve your family something sumptuous and healthy for breakfast! It's also packed with nutrients that are healthy for your liver. It's easy to make, delicious, and it can be stored in the freezer!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 213kcal

Ingredients

1 tbsp olive oil
2 red onions thinly sliced
200 grams kale
2 tbsp balsamic vinegar
4 large eggs free range organic eggs, lightly beaten with a pinch of salt and pepper
100 grams goat's cheese broken into chunks

Instructions

Preheat oven to 170C.
Heat the oil in an ovenproof skillet, ideally a round one. Toss in the onions and cook for 10-15 mins until soft and caramelized. Toss in the kale and 1 tbsp water, then cook for 5 mins until the kale has wilted. Add in the balsamic vinegar and allow to bubble for a minute. Then pour in the whisked eggs. Give everything a quick stir then leave to cook over a low-medium heat for 5 mins or until the egg is nearly set with the frittata turning golden brown on the bottom.
Sprinkle goat cheese over the top of the frittata. Pop in the oven for 10-15 mins until the cheese is bubbling and the frittata is set in the centre.

Notes

Storage: Once the frittata is fully cooled down, wrap in plastic wrap and store in an air-tight container. The frittata will keep for up to 3 days in the fridge.

Nutrition