Cheese and Cavolo Nero Frittata

A vegetarian frittata featuring sautéed shallots, cavolo nero, and peppers, topped with melted Pont l'Évêque cheese and oven-baked.

Vegetarian Healthy Quick Lunch Eggs Frittata

Estimated Nutrition

Calories

718.5

kcal / serving

718.5 kcal total

Carbs

11.2g

per serving

11.2 g total

Fat

54.8g

per serving

54.8 g total

Protein

45.2g

per serving

45.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

beaten

Pont L'évêque Cheese

crumbled

OilsFats

Olive Oil

Vegetables

0.5

piece

Shallot

peeled and sliced

Cavolo Nero

black-leaf kale, chopped

0.5

piece

Red Romero Pepper

seeds removed and sliced

Method

Preheat the oven to 220°C.

Heat the oil in a medium ovenproof non-stick frying pan.

Sauté the shallot for 2 minutes until softened.

Add the cavolo nero and pepper and cook for 4 minutes.

Pour in the eggs and cook over a low heat until set.

Crumble the cheese over the top.

Transfer to the oven and bake for 6 minutes until golden.

Transfer the frittata to a plate cheese-side up to serve.