Kale, Leek and Cheddar Frittata
Makes 4 servings

INGREDIENTS
8 large, about 440 g Egg
150 g Leek (Washed well between the layers and sliced into thin rounds.)
150 g Kale (Stripped from the tough stalks and torn. The stalks stay hard in the time this cooks.)
60 g Cheddar (Mature. A stronger cheese means less of it does the job.)
50 ml Semi-skimmed milk
2 tsp (10 g) Olive oil
Half a teaspoon Mustard powder
To taste Salt
To taste Black pepper

METHOD
1. Heat the oven to 180°C. Soften the leek in the oil in a 24 cm ovenproof pan over a medium heat for six minutes, until sweet and collapsed but not brown.
2. Add the kale with a splash of water, cover for two minutes until it wilts, then uncover and cook off the liquid.
3. Beat the eggs with the milk, mustard powder, salt and pepper and two-thirds of the cheese. Pour over the vegetables, scatter the rest of the cheese on top and bake for twenty minutes until set in the middle.
4. Rest for five minutes and cut into four.

Contains milk, eggs and mustard.

RECIPE NOTES
Makes four wedges at 272 kcal each. Mustard powder does not taste of mustard here; it makes the cheddar taste more of cheddar.
Kale needs the lid-on minute to soften. Thrown in dry it stays leathery and gets stuck in the set egg.

Full recipe: https://www.getfuel8.com/recipes/kale-leek-cheddar-frittata
