Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 1 red onion, thinly sliced
- 1/3 bunch kale, leaves picked and torn, stems finely chopped
- 200grams Solanato tomatoes, halved
- 8 Woolworths free range eggs
- 1/2 cup skim milk
- 140grams sweet berry truss tomatoes
- 120grams leafy salad mix
- 1tablespoons red wine vinegar
- 1/4 bunch basil, leaves picked
- 4 Woolworths 7 seeds & grains hi fibre low gi loaf, thin,toasted, halved
Description
Take the stress out of midweek dinner with this easy frittata recipe packed with verdant kale and juicy tomatoes. Plus, it only takes 30 minutes to whip up.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Heat half of the oil in a medium cast-iron or ovenproof frying pan. Cook onion and kale for 3 minutes, stirring, or until onion has softened. Stir in Solanato tomatoes.
Step 2 of 3
Meanwhile, place eggs and milk in a large jug and whisk to combine. Season with pepper. Pour egg mixture over onion mixture and cook for 2 minutes or until egg starts to set around edges. Top with truss tomatoes. Transfer to oven and bake for 15 minutes or until set.
Step 3 of 3
Place salad leaves, vinegar and remaining oil in a bowl and toss to coat. Top frittata with basil. Serve with salad and bread.
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