Recipe for Parsnip, red onion, kale and gouda frittata
Serves 2 as a main meal
I use Kathryn of Limes and Lycopene’s excellent timings for cooking the frittata
1 Tbsp olive oil
6 eggs, lightly whisked
1 medium parnsip (peeled and cut into half cm cubes)
2 cups of kale (remove the tough central ‘rib’ and slice into ribbons)
1 red onion, finely chopped
50g grated gouda
Small hand fresh parsley (optional)
Warm the olive oil over a medium heat in a deep sided frying pan.
Add the cubes of parsnip to the oil and cook for about 10 minutes, until lightly golden and soft to the tip of a knife.
Turn your grill on at this stage - you’ll need it in a little later.
Add the red onion and cook for a further 5 minutes, taking care not to burn the onions.
Stir in the kale, adding a little more olive oil if needed.
Season the eggs with pepper, a little salt and the parsley if using.
Turn up the heat under the frying pan to high and spread the vegetables out to distribute them evenly. Pour the eggs over the vegetables and cook on high for one minute.
Turn the heat down to medium and cook for another 6 minutes, until the frittata is cooked at the edges but is not completely set on top.
Sprinkle the cheese over the frittata and cook under the grill until the cheese is golden and bubbling, about 4 minutes.
Serve and enjoy.