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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.

VegetarianHealthyQuickLunchEggsFrittata

Estimated Nutrition

Per Serving Total
Calories 718.5 kcals 718.5 kcals
Carbohydrates 11.2 grams 11.2 grams
Fat 54.8 grams 54.8 grams
Protein 45.2 grams 45.2 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
5
piece
Eggs
beaten
55
g
Pont L'évêque Cheese
crumbled
OilsFats
15
ml
Olive Oil
Vegetables
0.5
piece
Shallot
peeled and sliced
85
g
Cavolo Nero
black-leaf kale, chopped
0.5
piece
Red Romero Pepper
seeds removed and sliced

Steps

  • 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.