The breakfast edit 384

Kale, Leek and Cheddar Frittata

Make kale, leek and cheddar frittata, from the first ingredient to the finished dish.

4 servings · 9 ingredients · 4 steps

Download all 7 slides

1080 × 1350 PNGs + the full recipe and a caption

Download caption separately

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.

01 / 07

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓06 ↓07 ↓