Let’s face it, many of us are time poor these days and eating well can be a challenge when life gets too busy. So it’s good to have a few recipes up our sleeves to throw together a quick, healthy meal without too much thought or effort.
Frittata is a great lifesaver recipe for these times. It that can be prepared in minutes at the end of the day, and the veggies and herbs in the recipe are interchangeable with whatever you have on hand – just follow the basic process and it will work a treat. And it’s good cold the next day, so make two and you have tomorrow’s lunches sorted too.
Kale & Feta Frittata
- 1 tbsp extra virgin olive oil
- 1 medium onion, finely diced
- 1 clove garlic, finely chopped
- Small bunch kale, stems removed and leaves roughly chopped
- 8 eggs
- 120g feta, crumbled
- 1/4 cup (20g) freshly grated parmesan
- ½ cup roughly chopped parsley
- Zest of ½ lemon, finely grated
- Freshly ground black pepper
Preheat the grill to high. Heat the oil in a 23cm non-stick ovenproof frypan over medium heat. Add the onion and garlic and sauté until the onion has softened but not browned. Add the kale and cook, stirring occasionally, until just tender.
Meanwhile, whisk the eggs with a fork until combined, then season with salt freshly ground black pepper. Stir in the feta, then add the mixture to the pan. Tip pan to spread egg mixture evenly, sprinkle with parmesan then return to a low heat on the stovetop for 10-15 minutes until almost firm.
Place the pan under the grill for a further 5 minutes or until the frittata is golden-brown and cooked through.
Allow the frittata to stand for 5 minutes, while you mix together the parsley and lemon zest. Now turn the frittata out onto a board to slice into desired servings. Sprinkle with parsley and lemon mixture before serving.