Leek & kale frittata - Emily Skye

Leek & kale frittata

Leek & kale frittata

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!

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