Kale & Goat's Cheese Frittata

Having kidded myself for a week now that Stollen is a perfectly respectable breakfast dish during the festive period, I decided it was time change tack this morning (luckily coinciding with the last slice of stollen being consumed late last night, with a Baileys on ice.. mmmmm) Nothing says January more than kale & eggs for breakfast although it did give my body a bit of shock I have to say. I have alwasys been lousy at constructing an omelette, with most turning out like scrambled eggs.  Frittata however is far easier to create in a presentable manner, and this one is super quick and easy.

What you need:

1 large knob of butter

3 eggs

Handful of kale leaves, roughly chopped

60g goats cheese, chopped

Salt & pepper

Red chilli flakes

Method:
 

Heat up your grill. 

Whisk your eggs gently in a bowl.

Melt your butter in a small frying pan. This one measured 20cm diameter.

Once the butter has melted, add your eggs and let them cook on a medium heat.. Pull the sides away a little as if you are making an omelette. After 1 minute, scatter the chopped kale and goats cheese on top of the egg. After another minute, the bottom should be cooked but the top still runny, so transfer the pan to the hot grill until it bubbles brown.

Season with salt & pepper and scatter a few chilli/red pepper flakes on top if you desire.

Serves 1 hungry adult.