Green Frittata
Ingredients
- 1 brown onion, peeled and diced
- 2 garlic cloves, crushed
- Olive oil
- 2 double handfuls of kale, leaves shredded, stems removed
- 1 head of broccoli, roughly chopped
- 1 bunch of parsley, roughly chopped
- 2 large handfuls baby spinach
- ½ bunch shallots, roots discarded, green parts roughly chopped
- Salt and pepper
- 15 eggs
- 4 cubes of Meredith Dairy goat’s cheese, chopped into smaller pieces or 100g goat cheese, crumbled
- Option: 250g cottage cheese
Method
1. Preheat the oven to 180C. Line a baking dish with baking paper and brush with olive oil.
2. Heat a large saucepan with some olive oil on medium heat. Cook the onion and garlic until translucent.
3. Add the broccoli and kale to a powerful blender or food processor. Blitz until it is finely chopped. Alternatively, chop very finely.
4. Add the broccoli and kale to the pan, stir to cook through. Season with salt and pepper.
5. Lightly whisk the eggs and add in the cottage cheese if using. Season with salt and pepper.
6. Combine the green mixture and the eggs in a large bowl, stir to combine well.
7. Pour half the batter into the prepared baking dish.
8. Scatter the baby spinach leaves and half the parsley over.
9. Pour the rest of the batter into the dish.
10. Sprinkle the shallots over the top.
11. Top with the goat cheese or feta and the remaining parsley leaves.
12. Bake for 45 – 50 minutes, until cooked through. Allow to cool, then carefully lift it out of the baking dish. Cut into small squares and serve at room temperature.
13. Store in an airtight container in the fridge for up to a week