Help get NZ cooking: Kale, potato and goat's cheese frittata

Last updated 15:00 11/10/2012
VEGETARIAN DELIGHT: Kale, potato and goat's cheese frittata.

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We have two types of kale in our garden at the moment, and one of them is this Red Russian variety.


Main ingredient Eggs
Type of dish Quick and easy
Course Lunch
Cooking time 30 min - 1 hour
Serves/makes 6 - 8
Special options Vegetarian

If you don't have kale you can use silverbeet or spinach or chard.

This is a nice and easy lunch. Serve with your favourite chutney and a salad if you want to.

This can also be cut into bite size pieces and served as a tapa with drinks, easy peasy.

5 medium potatoes (500g) cut into large dices, and parboiled
2 cups (75g) kale, chopped
2 teaspoons rosemary, chopped
3 cloves garlic, chopped
10 free-range eggs (or enough to cover your mix in the pan) beaten
150g goat cheese
20g grated parmesan
1 teaspoon olive oil
1 knob butter
Salt and pepper
Chopped chives and chutney to serve

1. Preheat oven to 110.

2. On a medium heat, warm your oil and butter in a cast iron (Oven-proof) skillet.

3. Gently fry the garlic and rosemary for one minute. Add potatoes and season.

4. Continue to fry gently for around five minutes. Add the kale. When it just starts to wilt, break up the goat cheese and dot around the mix. I left some chunks big and others small.

5. Pour over the egg. Sprinkle the parmesan over top and season.

6. Put in a low oven (110 degrees Celsius) for 15 minutes, then increase heat to 180 and cook for a further five minutes or until set.

Let it rest for five minutes before serving. Cut and serve with a dollop of chutney and sprinkling of chives.

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