20 minutes Prep Time

10 minutes Cook Time

Serves: 4 


  • 400g mixed mushrooms
  • 100g curly kale
  • 1 tbsp olive oil
  • 4 spring onions
  • 75g cottage cheese
  • 40g reduced-fat Cheddar
  • 3 garlic cloves
  • 8 large free-range eggs
  • 2 beef tomatoes
  • extra virgin olive oil
  • 15g fresh basil

Preheat the oven to gas 6, 200°C, fan 180°C. Slice or tear the mushrooms into a 26cm nonstick ovenproof frying pan and dry-fry on a medium heat for 5 mins or until slightly charred, then remove to a plate – you may need to work in batches. Put the kale in a bowl, drizzle over ½ a tbsp olive oil and add a small pinch of salt. Toss together, then give the leaves a scrunch with your hands. Trim and finely slice the spring onions, then tip into the bowl with the cottage cheese. Finely grate in the Cheddar, season with pepper and mix well. Finely slice the garlic, add to the pan with ½ tbsp olive oil and cook for 2 mins or until golden. Add the mushrooms and season. Lightly beat the eggs, then pour into the pan, moving the egg around with a spatula for 1 min before allowing it to settle. Arrange the kale over the top, pushing it into the egg a little. Dollop over spoons of the cheese mixture, then transfer to the oven for 10 mins or until golden and nicely set. Slice the tomatoes and arrange on a plate. Drizzle with the extra-virgin olive oil, season to taste and pick over the basil leaves. Loosen the edges of the frittata with a spatula, then slide onto a board. Serve in wedges with the fresh tomato salad.

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