Curly Kale Frittata

by Jan Gardner


6 large organic eggs
3 egg whites
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan
2 teaspoon chopped oregano or other herb
2 cups steamed kale, chopped
3/4 cup halved cherry tomatoes


Curly Kale is rich in vitamin A and K, calcium and magnesium, possessing anti- inflammatory properties and a plant based source of Omega-3, kale has become the poster boy for the health conscience. Quick and versatile its s great addition to your diet. This frittata recipe can be breakfast, lunch or dinner and you can vary the ingredients depending upon what you have on hand.

Whisk first 6 ingredients together. Spray a non stick skillet with cooking spray or coat with olive oil. Arrange tomatoes and kale inside and add egg mixture. Bake I'm 180 degree oven for about 20 mins or until set. Cut into wedges and serve.

I love getting my box of fruits and seeing the delicious colours and smells as they ripen. I have some standard grocery items too and love the quality of the sourdough bread and eggs.

— Lucy, Nethergreen

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