During these warmer months, having something that is relatively light and easy to make whilst still being packed full of protein is my favourite style of dinner. Especially when I can have it with a delicious side salad! People often think of frittata as being a potato filled omelette, however I want to introduce you to an old favourite of mine, the leek and kale frittata. It is so quick and easy to make, plus it looks and tastes delicious!
- 8 eggs, separated
- 1 leek, finely sliced
- 1 bunch of kale, remove stems and then finely chop
- 10 cherry tomatoes
- 10 large basil leaves, finely sliced
- 2 Tbsp. chopped fresh oregano
- 2 Tbsp. olive oil
- 1 tsp. caramelised vinegar
- ½ cup ricotta cheese, crumbled
- Salt and pepper to taste
- 40g butter
- Preheat your oven to 180°C and then lay the tomatoes out on a baking tray and lightly brush with half the olive oil. Roast for 10 minutes, or until tender. Then remove, drizzle in vinegar and allow to cool.
- Heat remaining oil in a pan over medium heat, add leek and cook for 10 minutes. Stir in the kale and cook for a further 5 minutes, then season with salt and pepper and set aside.
- Whisk egg whites in a large bowl, until they form white peaks. Separately beat egg yolks and combine them with the oregano and basil. Then gently fold into the egg whites.
- Melt butter in a non-stick frypan on medium heat, making sure to coat the sides and then add egg mixture. Cook for 8 minutes, making sure the edges are beginning to set and then add leek, kale, and ricotta. Place tomatoes evenly around the top, pushing them down into the mixture slightly.
- Bake for 10 minutes or until set and golden brown.
- Allow to cool slightly, then serve with a side salad of your choice!