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Kale and goats cheese frittata

5 minutes
15 minutes
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  • 1 tbsp Pukara olive oil
  • 1 cup Kale, chopped
  • 100g Rubor farm goats cheese
  • 75g Ashgrove cheddar cheese, grated
  • 1 cup assorted mushrooms, roughly chopped
  • 5 eggs
  • pinch of tasman sea salt


serves 4

step 1 in a pan over medium heat, add in olive oil and kale, let saute for 2 minutes before adding in the mushrooms and sautéing for a further 3 minutes.

Step 2 in a bowl whisk together eggs, goats cheese and a pinch of salt, leaving a few chunks of goats cheese in the mixture.  Mix through cheddar cheese.

Step 3 Add egg mixture to the pan over the top of the kale and mushrooms. Cook on the stove until egg is 90% cooked then place in the oven for 5 -10 minutes at 180°C or until golden brown.

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