Kale, pancetta, broccoli and goat’s cheese frittata
4
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Bursting with flavour and vegetables, our version with pancetta and goat’s cheese will become a fancy frittata favourite.
Ingredients
Reduced fat oil spread
1 tsp
Pancetta
54 g, (Buy 60g) fat trimmed, chopped
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Red capsicum
1 medium, thinly sliced
Kale
80 g, trimmed, chopped
Broccoli
250 g, cut into florets
Egg(s)
8 medium
Skim milk
¼ cup(s), (60ml)
Soft goat's cheese
50 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a 20cm-square baking tin with oil and line base and 2 sides with baking paper.
2
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.
3
Meanwhile, steam broccoli over a saucepan of boiling water for 3 minutes or until just tender. Set aside to cool.
4
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.
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