Kale and goats cheese frittata
- 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
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.