For the frittata

  • 1 tbsp olive oil
  • 100g kale, washed and chopped
  • 1 red pepper, sliced into thin strips
  • 2 spring onions, finely diced
  • 4 eggs, whisked with a pinch of salt
  • 1 tsp ground chipotle pepper

For the mint and tomato salsa

  • 2 medium tomatoes, finely diced
  • 20g torn mint
  • 1 clove garlic, finely minced
  • 1 jalapeño chilli, finely chopped
  • ½ red onion, sliced into half moons
  • 1 lime, juiced
  • ½ tsp paprika


  1. 1

    Preheat the oven to 180˚C/fan 160˚C/gas mark 4. Using a small skillet pan, heat the oil over a medium heat and add the kale, pepper and spring onion. Cook for 2-3 minutes. 

  2. 2

    Pour in the eggs, sprinkle over the chipotle and transfer to the oven for 5 minutes until the eggs are evenly cooked. 

  3. 3

    Meanwhile, mix all the salsa ingredients in a small mixing bowl until the vegetables are thoroughly covered. 

  4. 4

    To serve, remove the frittata from the oven and allow to continue cooking for a few minutes. Top with the salsa and serve.

Nutritional Details

Each serving provides
  • Energy 590kj 141kcal 7%
  • Fat 8.8g 13%
  • Saturates 2.0g 10%
  • Sugars 4.8g 5%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 301kj/72kcal

Each serving provides

5.2g carbohydrate 2.4g fibre 9.1g protein

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