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Home Boerenkool frittata

Boerenkool frittata

Recipes Vegetarian Side dish Lactose-free

The frittata originates from Italy. It's traditionally made from any vegetables and pasta left over from the day before. That way you can use other leftovers from the fridge to make a frittata.

Recipe

Kale frittata

lactose-free

Course	Side dish
Kitchen	Dutch
Servings	6 servings

Preparation time

Preparation time	25 min
Total	25 min

Equipment

Deep pan with lid
Tablespoon
Bowl

Ingredients

100 g shredded kale
1 tbsp olive oil
1 finely chopped onion
2 garlic cloves
6-8 large eggs
2-3 tbsp lactose-free milk
1 tbsp water
salt and pepper

Kale frittata

Sauté the onion in a (deep) pan with a little olive oil, then add the garlic and kale. Add a tablespoon of water, stir well and let the kale soften and wilt a little.
Mix the eggs and milk in a bowl, and add some pepper and, if desired, salt.
Add the egg mixture to the pan and cook the frittata for about 15-20 minutes over low heat. Turn it halfway through (use a lid) and be sure to wait until the eggs are fully set.

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Serve with a tasty salad and a piece of fish or chicken, and enjoy!

This kale frittata is an easy and nutritious dish you can have on the table in no time. Perfect for lunch or a light dinner, and great for using up leftover vegetables.

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