Monday Night Frittata
Servings
4serves
Servings
4serves
Ingredients
  • 4rashers rindless lean bacon
  • 1tbsp extra virgin olive oil
  • 1 diced brown onion
  • 2cloves crushed garlic
  • 2cups kale leaves
  • 8 free-range eggs
  • 1/2cup natural or greek style low fat yoghurt
  • 1/4cup sunflower seeds
  • Olive oil spray
  • Salt and pepper to taste
Instructions
  1. Trim the bacon of any excess fat and chop into small pieces. Spray a baking dish that will fit 4 serves with oil and preheat oven to 180C.
  2. Heat olive oil in a fry pan over a medium-high heat. Add bacon and onion, and cook until bacon is crispy. Add garlic and kale. Stir to lightly wilt kale.
  3. Pour into the prepared baking dish and spread to evenly cover the bottom of the dish.
  4. Mix the eggs and yoghurt together, season with salt and pepper, and pour into dish over the bacon and kale. Give it a slow stir to ensure all the bacon and kale is covered with the egg mix. Sprinkle the top with sunflower seeds.
  5. Bake in the prepared oven for 30 minutes or until egg is set and firm. Allow to cool slightly and slice into 4 pieces to serve. 1 piece is 1 serve.
Recipe Notes

Recipe makes 4 serves at 420 calories per serve

Print Recipe
Monday Night Frittata
Monday-Night-Frittata
Course Main Dish
Servings
serves
Ingredients
  • 4 rashers rindless lean bacon
  • 1 tbsp extra virgin olive oil
  • 1 diced brown onion
  • 2 cloves crushed garlic
  • 2 cups kale leaves
  • 8 free-range eggs
  • 1/2 cup natural or greek style low fat yoghurt
  • 1/4 cup sunflower seeds
  • Olive oil spray
  • Salt and pepper to taste
Course Main Dish
Servings
serves
Ingredients
  • 4 rashers rindless lean bacon
  • 1 tbsp extra virgin olive oil
  • 1 diced brown onion
  • 2 cloves crushed garlic
  • 2 cups kale leaves
  • 8 free-range eggs
  • 1/2 cup natural or greek style low fat yoghurt
  • 1/4 cup sunflower seeds
  • Olive oil spray
  • Salt and pepper to taste
Monday-Night-Frittata
Instructions
  1. Trim the bacon of any excess fat and chop into small pieces. Spray a baking dish that will fit 4 serves with oil and preheat oven to 180C.
  2. Heat olive oil in a fry pan over a medium-high heat. Add bacon and onion, and cook until bacon is crispy. Add garlic and kale. Stir to lightly wilt kale.
  3. Pour into the prepared baking dish and spread to evenly cover the bottom of the dish.
  4. Mix the eggs and yoghurt together, season with salt and pepper, and pour into dish over the bacon and kale. Give it a slow stir to ensure all the bacon and kale is covered with the egg mix. Sprinkle the top with sunflower seeds.
  5. Bake in the prepared oven for 30 minutes or until egg is set and firm. Allow to cool slightly and slice into 4 pieces to serve. 1 piece is 1 serve.
Recipe Notes

Recipe makes 4 serves at 420 calories per serve