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Goat's Cheese Frittata

Courtesy of Maggie Lynch

Oven temp 150C 


1 small head of kale, stems removed and finely shredded (50 grams prepared weight)

1 small red onion, finely sliced (50 grams)

100 grams cooked beetroot, thinly sliced (I used a mandolin)

1 tablespoon butter

Dash olive oil

6 – 8 eggs (organic or free range if possible)

140 grams mild goats cheese

50 grams Parmesan or Gruyère or your favourite hard cheese, finely grated




Your favourite organic leaves or green vegetables

3 tablespoons extra virgin olive oil

1 tablespoon Udo’s Oil

Seasoning of Himalayan salt and freshly ground black pepper



1. Blanch prepared shredded kale in boiling salted water for 3-4 minutes, strain and refresh in cold water. Dry off in a salad spinner or between layers of kitchen paper.

2. Over medium-high heat melt butter and oil on pan. Gently fry onion until soft 5-8 minutes. Allow to cool slightly.

3. In a medium-size mixing bowl, whisk together the eggs, goat’s cheese, Parmesan, cooked onions and seasoning, add the beetroot and kale.

4. Lightly oil a 20cm pan over low heat.

5. Gently pour mixture into the heated pan, remove from heat. Cover pan with baking parchment first, then tinfoil. Transfer to oven 25 - 35 minutes at 150c fan oven, or until cooked. Remove foil and parchment for last few minutes of cooking.

6. Serve with green leaves or vegetables drizzled with Udo’s Oil.

Tip:  Also good as a breakfast or light supper/lunchbox snack for kids.

Serves: 4