Kale and Goats Cheese Frittata


PREP TIME 5 minutes
COOK TIME 15 minutes


1 tbsp Pukara olive oil
1 cup kale, chopped
1 cup assorted mushrooms, roughly chopped
5 eggs
100g Robur Farm goats chèvre
Pinch of Tasman sea salt
75g Ashgrove cheddar cheese, grated


Step 1
In a pan over medium heat, add in olive oil and kale, sauté for 2 minutes before adding 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 kale and mushrooms. Cook until egg is 90% cooked before using a blow torch to crisp the top, or alternatively place in the oven for 5-10 minutes at 180°C until golden brown.