Kale, leg ham & haloumi frittata
A delicious and easy to make frittata for lunch or dinner!
Prep 25 mins | Cook 50 mins | Serves 6
2 tbs olive oil
1 brown onion, chopped
2 garlic cloves, finely chopped
150g sliced leg ham, chopped
4 cups trimmed and shredded kale (about ½ bunch trimmed kale)
10 free range eggs, at room temperature
1⁄2 cup reduced fat cream
100g reduced fat haloumi cheese, coarsely grated
Sliced tomatoes and baby basil leaves, to serve
STEP 1 Heat oil in a large non-stick frying pan over medium heat. Add onion and garlic and cook, stirring often, for 5 minutes until just tender. Add ham and kale and cook, tossing often, for 5 minutes until almost tender. Cover and cook for 2 minutes until kale wilts. Set aside to cool.
STEP 2 Preheat oven to 180°C/160°C fan-forced. Grease a 6-cup baking dish. Combine eggs and cream in a large bowl. Season well with pepper. Whisk until well combined. Stir cooled kale mixture and haloumi cheese through the egg mixture. Pour into baking pan. Bake for 35-40 minutes or until golden and just set in the centre. Stand for 10 minutes. Slice and serve warm or cold with sliced tomatoes and baby basil leaves.
Good for you … KALE
A good source of vitamins, including C and folate (both contribute to normal immune function), E (helps protect cells from damage by free radicals), K (important for normal blood clotting after injury) and beta carotene (converted to vitamin A in the body and necessary for normal vision)
Provides iron (needed for red blood cells) and calcium (important for healthy bones)
A good source of dietary fibre which is important for normal laxation.
Source: Sydney Markets