Directions

What are we cooking today?

1. Such a versatile dish as it works for breakfast, lunch or a mid afternoon snack. Healthy, easy to make and delicious hot or cold.

Getting started

1. Preheat the oven to 175℃.

2. Wash and drain the kale leaves. You can use any dark-leaf kale. Note: Usually, the darker the leaves are, the less carbs they contain. You can steam the kale briefly or use fresh kale for more crispiness.

3. Remove the hard stems (if you haven't steamed the kale) and chop the kale into small pieces.

4. Clean and chop the spring onion. Place it in a non-stick pan greased with ghee or butter and cook until slightly browned.

5. Place the kale into a baking dish and add the browned spring onion. Mix to allow the oil and onion everywhere.

6. Crack the eggs into a bowl and add ricotta cheese. Season with salt and freshly ground black pepper and mix well.

7. Pour the egg mixture into the backing dish with the kale. Top with grated parmesan cheese and place in the oven for 25-30 minutes.

8. When done, remove from the oven and set aside for 15 minutes.

9. Enjoy either warm or cold!

Annabelle's tips

1. Try this kale frittata recipe with crispy bacon or fresh vegetables!