Kale, pancetta, broccoli and goat’s cheese frittata
Reduced fat oil spread
54 g, (Buy 60g) fat trimmed, chopped
1 medium, finely chopped
2 clove(s), crushed
1 medium, thinly sliced
80 g, trimmed, chopped
250 g, cut into florets
¼ cup(s), (60ml)
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 20cm-square baking tin with oil and line base and 2 sides with baking paper.
- Heat buttery spread in a large frying pan over medium heat. Cook pancetta and onion, stirring, for 6-7 minutes or until golden. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add capsicum and cook, stirring, for 3 minutes. Add kale and cook, stirring, for 2 minutes or until wilted. Transfer to a large plate and set aside to cool.
- Meanwhile, steam broccoli over a saucepan of boiling water for 3 minutes or until just tender. Set aside to cool.
- Whisk eggs and milk in a jug. Season. Spread kale mixture and broccoli over base of tin. Crumble over cheese and pour over egg mixture. Bake for 25-30 minutes or until golden and set. Stand for 5 minutes before serving.