Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Kale frittata with gorgonzola
 
 
4 ServingsPTM45 min

Kale frittata with gorgonzola


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Preheat the oven to 200 ° C.
  2. Cut the garlic into slices.
  3. Cut the pepper into strips.
  4. Cut the gorgonzola into pieces.
  5. Heat olive oil in a wok.
  6. Stir-fry the garlic slices and strips of pepper over medium-high heat until softened.
  7. Hand in hand the kale with Italian herbs through it and let the leaves shrink all the time.
  8. Let this cool slightly.
  9. Beat in a bowl the eggs with hüttenkäse and freshly ground pepper and stir in the kale mixture.
  10. Divide this mixture into the baking dish. Put the pieces of gorgonzola on it.
  11. Fry the frittata in the middle of the oven in 25 minutes until light brown and just done.

Blogs that might be interesting

why are healthy snacks important

Nutrition

380Calories
Fat40% DV26g
Protein54% DV27g
Carbs3% DV8g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading