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.