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Hearty Walnut, Kale & Goats Cheese Frittata

I love a good frittata at any time. But this one with walnuts and kale is especially substantial and fab for a meat-free dinner where you won’t be missing the meat (my Irishman didn’t).

It’s also good for lunches the next day. And I love that it’s a complete meal on its own. No need to add a sauce or side salad.

Just make sure the tray you use to cook it is a similar size to mine. Or if it’s smaller, expect the cooking time to be longer. And for a larger tray it will cook more quickly – it’s all about the surface area / depth of the mixture.

Course Dinner
Cuisine Italian
Keyword dinner, eggs, frittata, kale, low carb, simple, walnuts
Total Time 30 minutes
Servings 2


  • 1 bunch kale sliced
  • 6 eggs
  • small bunch chives chopped
  • 2 tablespoon cream
  • 100 g (3.5oz) roasted walnuts
  • 1 pack goats cheese about 100g / 3.5oz, sliced


  1. Turn your oven on to 200C (400F). Heat a big glug of oil in a medium saucepan on a medium high heat. Add sliced kale and a splash of water. Cook covered, stirring every now and then until kale is wilted down. About 5 minutes.
  2. Mix eggs, chives, cream and a big pinch of salt in a bowl. Line a small baking dish (about 22cm x 28cm / 8.5in x 11 in dimensions) lined with baking paper. Or a round 28cm (11in) spring form pan will also work.
  3. When the kale is cooked, spread it over the base of your baking dish. Pour over the egg mixture. Scatter over walnuts and slices of goats cheese.
  4. Bake frittata for 12-14 minutes or until the egg is set and the cheese has browned a little. Serve hot or at room temp.

Recipe Video