Butter bean & tomato salad
This quick and easy vegan French salad combines delicious flavours - perfect summer dish
Kale & goat’s cheese frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 2 red onionsthinly sliced
- 200g chopped curly kale
- 2 tbsp balsamic vinegar
- 8 large eggslightly beaten with a little seasoning
- 100g firm goat's cheesebroken into chunks
Nutrition: per serving
- kcal316
- fat21g
- saturates8g
- carbs11g
- sugars5g
- fibre1g
- protein21g
- salt0.8g
Method
step 1
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.
step 2
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.
