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Cheese and cavolo nero frittata

Prep time less than 30 mins
Cook time less than 30 mins
Makes 1
Dietary Vegetarian
by James Martin

From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. Heat the oil in a medium ovenproof, non-stick frying pan. Add the shallot and sauté for 2 minutes, to soften.

  3. Add the cavolo nero and the pepper and cook for a further 3-4 minutes.

  4. Add the eggs and cook over a low heat until the egg has set.

  5. Crumble the cheese over the top and then transfer to the oven and cook for 5-6 minutes, until the cheese has melted and is golden.

  6. To serve, remove from the oven, and carefully transfer onto a serving plate, cheese side upwards.

Ingredients

  • 1 tbsp olive oil
  • ½ shallot, peeled and sliced
  • 85g/3oz cavolo nero (black-leaf kale), chopped
  • ½ red romero pepper, seeds removed and sliced
  • 5 eggs, beaten
  • 55g/2oz Pont l'Évêque cheese

Shopping List

Cheese and cavolo nero frittata

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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