In Breakfast, Gluten Free, Grain Free, Lunch, Nut Free, Recipes, Sides, Vegetarian

Cavolo Nero & Tomato Frittata

Cavolo Nero & Tomato Frittata

Packed with protein, filling and nutritious, and its naturally low carb. And the best thing about frittatas is how easy they are to whip up -whether you serve at breakfast, a tasty make-ahead lunch, or an easy weeknight light dinner option, frittatas are super versatile and simple to make!
Prep Time 20 mins
Cook Time 30 d
Servings 6

Equipment

  • Pre-heat the oven to 375°F, gas mark 5, 200°C (180°C fan-assisted). Line a 9 x9 square baking tin with parchment paper (you can also use a round 9x9 cake tin lined with parchment paper).
  • Sauté the sliced Cavolo Nero in 1 tbsp. olive oil over a medium heat for 5 minutes, lightly season with sea salt and cracked black pepper then take off the heat to cool.
  • Beat the eggs, and season with sea salt and white pepper, add the cheddar cheese together with half of the cooked Cavolo Nero. Mix well together, then pour into the pre lined tin. Cover the frittata with parmesan, gruyere or comte cheese over the top, then scatter over the remaining Cavolo Nero. Place the sliced baby tomatoes around the tin with the seeds exposed. Sprinkle the tops of the tomatoes with a touch of sea salt and cracked black pepper.
  • Place in the pre heated oven on a middle shelf for 28-30 minutes, make sure the frittata is firm. Remove from the oven and leave to cool slightly before serving.
  • Enjoy!
  • If you make this recipe, I’d LOVE to see how you get on so please either send me a photo to lisa@myrelationshipwithfood.com or post apicture to Instagram using the #myrelationshipwithfood and tag@myrelationshipwithfood

Ingredients
  

  • 12 large eggs
  • 200 g cheddar cheese, grated
  • 50 g parmesan, gruyere or comte cheese, grated
  • 100 g cavolo nero, discard inner stalk, finely sliced
  • 10 cherry tomatoes, sliced in half
  • 1 tbsp olive oil
  • sea salt
  • cracked black pepper

Instructions
 

  • Pre-heat the oven to 375°F, gas mark 5, 200°C (180°C fan-assisted). Line a 9 x9 square baking tin with parchment paper (you can also use a round 9x9 cake tin lined with parchment paper).
  • Sauté the sliced Cavolo Nero in 1 tbsp. olive oil over a medium heat for 5 minutes, lightly season with sea salt and cracked black pepper then take off the heat to cool.
  • Beat the eggs, and season with sea salt and white pepper, add the cheddar cheese together with half of the cooked Cavolo Nero. Mix well together, then pour into the pre lined tin. Cover the frittata with parmesan, gruyere or comte cheese over the top, then scatter over the remaining Cavolo Nero. Place the sliced baby tomatoes around the tin with the seeds exposed. Sprinkle the tops of the tomatoes with a touch of sea salt and cracked black pepper.
  • Place in the pre heated oven on a middle shelf for 28-30 minutes, make sure the frittata is firm. Remove from the oven and leave to cool slightly before serving.
  • Enjoy!
  • If you make this recipe, I’d LOVE to see how you get on so please either send me a photo to lisa@myrelationshipwithfood.com or post apicture to Instagram using the #myrelationshipwithfood and tag@myrelationshipwithfood

Notes

LISA’S TIP – This is the perfect way to have a high protein low carb meal. If I have leftovers, it’s great the next day, either warm or cold. I find frittatas incredibly filling. I like to have two different kinds of cheese, and if you are unable to get parmesan, gruyere or comte you can just scatter another 50g of grated cheddar cheese on the top instead.
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