Kale and cheddar frittata

  • Prep: 15m
  • Cook: 20m
  • Serves: 2

A total winner, this frittata is super quick to make but serves up all the warmth and comfort you could ever need in a mid-week supper. Use any kale you like; cavolo nero or sprout tops work well too. And if you don’t have crème fraiche, then double cream will do just fine.


  1. Preheat the oven to 185°C.
  2. Find a small frying pan which you can put in the oven and in it fry the onions and garlic in the butter for 5 minutes on a medium heat until translucent but not brown. Add the kale and cook for a further 5 minutes until the kale is wilted. Season with salt and pepper. Remove from the neat and allow to cool for a few minutes.
  3. Meanwhile, whisk together the eggs and crème fraiche in a large bowl then stir in the cheddar, 2 tablespoons of the parmesan (reserve some for topping) and the kale-onion mixture. Stir everything together then pour the whole lot back into the frying pan. Top with the remaining parmesan and the pine nuts then pop it in the oven for 20-25 minutes until golden brown and set in the middle. Slice into wedges and serve.


All to be sourced organic where possible

  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • 30g butter
  • 175g kale, de-stemmed and roughly chopped
  • 3 whole eggs
  • 3 egg yolks
  • 3 generous tbsp full fat crème fraiche
  • 120g strong cheddar, cut into small cubes
  • 3 tbsp Parmesan, grated
  • 1 tbsp pine nuts
Kathy Slack

Kathy Slack

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