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For the frittata:

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

For the mint and tomato salsa:

  • 2 medium tomatoes, finely diced
  • handful of torn mint
  • 1 clove garlic, finely minced
  • 8 slices of jalapeno from a jar, drained on a kitchen towel and finely chopped
  • 0.5 red onion, sliced into half moons
  • juice of 1 lime
  • pinch of paprika
  • salt and olive oil to dress the salsa


For the frittata:

  1. 1

    Pre-heat the oven to 180˚C / fan 160˚C/ gas mark 4.

  2. 2

    Using a small skillet pan, heat the oil over a medium heat and add the kale, peppers and spring onions. Cook for about 2-3 minutes. 

  3. 3

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

For the salsa:

  1. 1

    To prepare the salsa, add all the ingredients to a small mixing bowl, and mix until all the vegetables are thoroughly covered. 

  2. 2

    To serve, remove the frittata from the oven, allow to cook for a few minutes then top with the salsa and serve straight to the table. 

Shelina Permalloo

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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