Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
9 Ingredients
- 3/4 cup milk
- 1 leek, thinly sliced
- 6 medium mushrooms
- 4 cup kale leaves, chopped
- 1/4 cup olive oil
- 6 eggs
- 2tablespoons fresh tarragon, chopped (plus extra to garnish)
- 75grams haloumi, diced
- 2 cloves garlic, finely chopped
Nutrition per serving
1520kJ
Protein
17.3grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat 1 tbs oil in a large, ovenproof frying pan over high heat. Cook mushrooms, flat side down, for 3 minutes or until golden brown. Turn over and add 1/4 cup water. Cook, covered, for 3 minutes or until tender and liquid evaporates. Remove mushrooms from pan.
Step 2 of 4
Heat 1 1/2 tbs oil in pan over medium heat. Cook leek for 5 minutes or until soft. Add kale and cook, covered, for 2 minutes or until wilted. Stir in garlic and chopped tarragon, and cook for 1 minute or until fragrant.
Step 3 of 4
Whisk eggs and milk together and season. Pour into pan. Top with mushrooms. Cook for 5 minutes or until set at edges.
Step 4 of 4
Preheat oven grill on high. Arrange halloumi over frittata and drizzle with remaining oil. Grill for 6 minutes or until set in the middle and golden on top. Serve topped with extra tarragon.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.