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Lunch recipe: Kale and Goats Cheese Frittata

A good source of Aceytlcholine. A neurotransmitter involved in memory and learning, made from choline which also regulates inflammation. In addition to eggs, choline is also found in beef, liver, brussels sprouts and scallops.



- 1 tbsp olive oil

- 2 red onions , thinly sliced

- 1 diced red pepper

- 200g chopped curly kale

- 2 tbsp balsamic vinegar

- 8 large eggs , lightly beaten with a little seasoning

- 100g firm goat’s cheese , broken into chunks

Heat oven to 190C/170C fan/gas 5. Heat the oil in a 25cm ovenproof frying pan. Add the onions and pepper, cooking for 10-15 mins until soft and caramelised. Add the kale and 1 tbsp water, and cook for 5 mins until the kale has wilted.

Pour in the balsamic vinegar and bubble for 1 min, then add the eggs. Give everything a quick stir, then leave undisturbed to cook over a low-medium heat for 5 mins until the egg is nearly set and the frittata is turning golden brown on the bottom.

Scatter the goat’s cheese over the top of the frittata. Cook in the oven for 10-15 mins until the cheese is bubbling and the frittata is set in the centre.

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