Kale and Goats Cheese Fritatta


prep time 5 minutes
cook time 15 minutes
serves 4



1 tbsp Pukara olive oil
1 cup Kale, chopped
1 cup assorted mushrooms, roughly chopped
5 eggs
100g Rubor farm goats cheese
pinch of Tasman sea salt
75g Ashgrove cheddar cheese, grated



step 1 In a pan over medium heat, add in olive oil and kale, saute for 2 minutes before adding mushrooms and sautéing for a further 3 minutes.

Step 2 In a bowl whisk together eggs, goats cheese and a pinch of salt, leaving a few chunks of goats cheese in the mixture.  Mix through cheddar cheese.

Step 3 Add egg mixture to the pan over the kale and mushrooms. Cook until egg is 90% cooked before using a blow torch to crisp the top, or alternatively place in the oven for 5-10 minutes at 180°C until until golden brown.  


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