Читать книгу Solo Food: 72 recipes for you alone - Janneke Vreugdenhil - Страница 16

Frittata with red onion, baby kale & goat’s cheese

Preparation Time

15 minutes

2 eggs

olive oil, for frying

1 small red onion, sliced into half rings

40 g baby leaf kale

few drops of balsamic vinegar

75 g soft goat’s cheese

salt and freshly ground pepper, to season

Preheat the grill. to high Beat the eggs together with a little freshly ground pepper and a small pinch of salt. Heat a small splash of oil in an ovenproof frying pan over a medium heat, add the onion and a small pinch of salt, and sauté for about 10 minutes. Turn up the heat to high halfway through so that the onion caramelises a little. Then add the baby kale and a few drops of balsamic vinegar, and let the leaves wilt for 30 seconds.

Add the beaten eggs to the pan and make sure the onion and kale are distributed evenly. Dot the goat’s cheese over the egg mixture and put the pan under the grill. Leave for a few minutes until the cheese has melted and the omelette is nice and puffy, and cooked through. Serve hot or cold.