CAVOLO NERO & DILL FRITTATA

This recipe is 9 eggs, we are using all the eggs left over. It seems like a lot but this will be enough for a 20cm fry pan or pie dish and it will feed you for quite a few meals. When we have this, we cut it into 6 pieces and eat with some side vegetables or salad and a fat dollop of Greek yoghurt.

This meal is frittata is extremely good meal prep because it is something that you can eat for nearly every meal. Running late for work and need a protein packed breakfast? Can’t be bothered to make dinner? Re-heat this and add some extra vege.

Ingredients

9 eggs

½ a bunch of Kale – leaf and stem roughly chopped

1 onion (if you have)

½ bunch of dill

Salt and Pepper

You can add more of whatever you have to this – a bit of parmesan or cheddar.

2 tbsp of olive oil

Method

Pre-heat the oven to 180 degrees Celsius

In a fry pan heat the olive oil and cook down the onion and half the kale until brown.

In a bowl whip the eggs until the yolks and the whites are together.

Finely chop the dill and add the dill and salt and pepper to the eggs

Using a 20cm pie dish add in the cooked kale and the onion to the bottom of the dish and add in the left over uncooked kale

Pour over the egg mixture and bake for about 20 mins or until the eggs are set