Kale, red pepper and goats cheese frittata
Frittatas are not only for brunch, you can rustle this one up in half an hour for a tasty, veggie, gluten free supper.
Tags: quick supper, family, brunch
344 k/cals per serving
Frylight Cooking Spray
1 onion, chopped
1 red pepper, roughly chopped
100g Kale, chopped
10 large egg
2 tablespoons Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
120g goat cheese, crumbled
1 tablespoon fresh dill leaves
- Preheat oven to 200°C. Spray Frylight into a 10-inch ovenproof pan to cover the surface and place over medium heat. Wait for the Frylight to go clear and add the onion and pepper. Cook, stirring often, until soft and beginning to brown, about 6-8 minutes.
- Add the kale and continue to stir until slightly softened, about 3 minutes.
- Whisk together the eggs, milk, mustard, salt and pepper in a large bowl. Pour over the vegetables in the skillet. Cook until the edges are just beginning to set, about 2 minutes.
- Sprinkle over the cheese and bake in the oven until set, approx. 15 to 20 minutes. Top with the dill and serve.