Kale & goat’s cheese frittata
Preheat oven on grill setting to 190C.
Heat olive oil over medium heat in an oven-safe frying pan.
Add the onions, garlic, and balsamic vinegar and cook for 10-15 minutes, until caramelised.
Add the kale and sauté for 5 minutes until the kale has wilted.
Whisk the eggs lightly, season with salt and pepper, and pour evenly over the vegetables in the pan. Cook over medium heat for 5 minutes without stirring, until the eggs start to set around the sides of the pan.
Scatter the cheese and picked herb leaves over the frittata, then place on the top shelf of the oven for 15 minutes until the frittata is golden and set in the centre.
This pairs beautifully with a fresh green salad.