Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 1 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
1
- 300grams small washed white potatoes
- 1 small brown onion, thinly sliced
- 2teaspoons extra virgin olive oil
- 2 stalks kale, roughly chopped
- 1 long red chilli, finely sliced
- 1/4 bunch coriander, leaves picked
- 1/2 cup light Greek yoghurt
- 4 large free range eggs
- 1/4teaspoons mild curry powder
Description
Dinner for one? No problem. This satisfying frittata recipe is loaded with potatoes, green veg and chilli for next level flavour.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Place potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat. Boil for 20 minutes or until potatoes are tender. Drain potatoes. Refresh under cold water. Set aside to cool for 10 minutes. Slice into 3mm-thick rounds.
Step 2 of 4
Heat oil in a 20cm round ovenproof frying pan over medium heat. Cook onion for 5 minutes, stirring, or until softened. Add kale and half of the chilli, then cook for 3 minutes, stirring, or until kale has wilted.
Step 3 of 4
Add potato and half of the coriander, then turn gently to combine.
Step 4 of 4
Whisk eggs and curry powder in a medium jug until combined. Pour egg mixture over potato mixture. Bake for 15 minutes or until eggs have set. Top frittata with remaining coriander and chilli, then serve with yoghurt.
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