Description
This kale and pumpkin frittata is an easy, delicious vegetarian meal that you can enjoy for breakfast, lunch, or dinner!
Ingredients
Scale
- 1/4 cup chopped coriander (cilantro) or parley leaves
- 1/2 cup goat cheese or feta
- Salt and pepper
Instructions
- Preheat the oven to 350F/180C and grease an 8×8 baking dish with oil or line with parchment paper.
- Heat a large pan over a medium heat. Add onion and saute for one minute. Add the kale and cook for a further 2 minutes or until the kale has become soft and wilted. Remove from heat and allow to cool for a few.
- In a large bowl, whisk the eggs and yoghurt together, season with salt and pepper.
- Add the cooked pumpkin, kale, feta and herbs to the bowl and stir to combine.
- Pour into the baking dish and bake on 180C for 35 minutes or until cooked through.
- Remove the frittata from the oven then slice and serve!
- Prep Time: 5 minutes
- Cook Time: 40
- Category: Breakfast
- Method: Stovetop + Bake
- Cuisine: Australian