Breakfast

Kale, Leek and Cheddar Frittata

Name: Kale, Leek and Cheddar Frittata
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 8 large, about 440 g Egg; 150 g Leek; 150 g Kale; 60 g Cheddar; 50 ml Semi-skimmed milk; 2 tsp (10 g) Olive oil; Half a teaspoon Mustard powder; To taste Salt; To taste Black pepper

Soft leeks and kale baked into eight eggs with mature cheddar, cut into four for the week. 20 g of protein for 272 kcal a wedge.

Calories: 272kcal
Protein: 20g
Fat: 19g
Carbs: 4g

Per serving, makes 4. 20 minutes of work, then keeps for three days in the fridge. Published 8 September 2026.

Allergens

Milk
Eggs
Mustard

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Kale, Leek and Cheddar Frittata, plated and ready to serve. — The finished recipe. Kale, Leek and Cheddar Frittata

Ingredients 1 to 6 for kale, leek and cheddar frittata arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for kale, leek and cheddar frittata arranged separately on a dark worktop. — Ingredients 7 to 9. Half a teaspoon Mustard powder. To taste Salt. To taste Black pepper

Kale, Leek and Cheddar Frittata, preparation step 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. — Step 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.

Kale, Leek and Cheddar Frittata, preparation step 2: Add the kale with a splash of water, cover for two minutes until it wilts, then uncover and cook off the liquid. — Step 2. Add the kale with a splash of water, cover for two minutes until it wilts, then uncover and cook off the liquid.

Kale, Leek and Cheddar Frittata, preparation step 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. — Step 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.

The finished kale, leek and cheddar frittata. — Step 4. Rest for five minutes and cut into four.

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Ingredients

Egg8 large, about 440 g
Leek150 g
Washed well between the layers and sliced into thin rounds.
Kale150 g
Stripped from the tough stalks and torn. The stalks stay hard in the time this cooks.
Cheddar60 g
Mature. A stronger cheese means less of it does the job.
Semi-skimmed milk50 ml
Olive oil2 tsp (10 g)
Mustard powderHalf a teaspoon
SaltTo taste
Black pepperTo taste

Method

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.
Add the kale with a splash of water, cover for two minutes until it wilts, then uncover and cook off the liquid.
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.
Rest for five minutes and cut into four.

Worth knowing

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.

Other breakfast recipes that share ingredients with this one, or every breakfast under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.