Health & Fitness - - Food Trend -


What tastier way to get your greens than to com­bine them with eggs and cheese? This golden frittata is sim­ple, but the trick is to get the heat high enough for the eggs to puff up when they hit the pan.


1 tbsp coconut oil 1 tsp fresh root ginger, grated 1 tsp fresh turmeric, grated 200g cavolo nero, stalks re­moved, leaves roughly chopped 4 large eggs Knob of but­ter 1 tbsp crème fraîche 100g ewes’ cheese, shaved Sea salt and ground black pep­per

1. Pre­heat the oven to 220°C/ Gas Mark 7. Heat the coconut oil in a small, non-stick, oven-proof fry­ing pan. Add the ginger and turmeric and fry over a medium heat un­til you can smell the aroma.

2. Add the cavolo nero, sea­son with salt and pep­per and al­low to wilt. Re­move from the heat, trans­fer to a bowl and mas­sage the wilted leaves with your hands.

3. Whisk the eggs vig­or­ously while you melt the but­ter in the same pan over a high heat. Stir the crème fraîche into the eggs and, once the pan is very hot and the but­ter is foam­ing, add the egg and crème fraîche mix­ture. The edges should puff up straight away. Add shav­ings of cheese and the wilted greens be­fore trans­fer­ring the pan to the oven.

4. Cook for about five min­utes, un­til the top is puffed and golden. Serve im­me­di­ately.

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