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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.
Total Time 30 minutes
Servings 2
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.