Farm Frittata with Kale & Celery

Ingredients

• 6 eggs
• 1 cup kale, stems removed and roughly chopped
• 2 celery stalks, finely sliced
• 2 spring onions, sliced
• 2 cloves garlic, minced
• ½ cup grated parmesan or aged cheddar
• 2 tbsp milk or cream
• 1 tbsp olive oil + 1 tbsp butter
• Salt, black pepper, and a pinch of chilli flakes (optional)

Method

1. Preheat oven to 180°C.
2. In a 24 cm oven-safe frying pan, heat olive oil over medium heat. Sauté celery and spring onion until softened, 3–4 min. Add garlic and kale; cook 2 min until wilted.
3. Whisk eggs with milk, half the parmesan, salt, pepper and chilli. Pour over the vegetables.
4. Add the butter around the edges of the pan and swirl to coat the sides. Cook without stirring for 2–3 min until the edges just start to set.
5. Scatter the remaining parmesan over the top and transfer to the oven for 10–12 min until puffed and golden.
6. Rest 5 min before slicing into wedges. Serve with a simple green salad or crusty bread.