Easy Kale and Swiss Chard Frittata
I’m always looking for ways to include more vegetables into everyday cooking. Kale and Swiss chard are at the top of my list. This Middle Eastern inspired recipe makes use of both. My Easy Kale and Swiss chard frittata also known as ‘kuku’ in Iranian cuisine, ticks all the boxes. It’s spiced with cumin, coriander and just a hint of chilli.
So just imagine packing all this ‘good for you’, vibrant luminosity into one dish, with melting mozzarella and pockets of creamy feta! Honestly, I’ve made this dish twice in one week and it’s only Thursday. With the second frittata, I added pine nuts which adds a lovely nuttiness. I
As most moms would agree, any opportunity to get your kids to eat more greens is taken up without hesitation. If you like, make up a fresh salad with shavings of raw courgettes, cucumber ribbons, chopped mint, parsley and finely diced red chilli. Dress the salad with extra virgin olive oil, lemon juice, salt and black pepper. Serve the frittata warm with the fresh salad piled on top.
If you’re a somewhat sceptical about kale, here are a couple of interesting facts on the health benefits that could convert you into an avid fan.
– Kale contains 150 mg of calcium per 100 g compared to milk, which has 125 mg.
– The high fibre content assist in lowering cholesterol.
– An excellent source of beta-carotene, which is believed to reduce the risk of certain cancers.
– More vitamin C than an orange.
– The omega-3 fatty acids in kale is essential for brain function and helps with heart health.
Easy Kale and Swiss Chard Frittata
- 30 ml (2 tablespoons) extra virgin olive oil
- 1 shallot, finely chopped
- 2 leeks, sliced
- 1 bunch rainbow coloured Swiss chard, rinsed and drained
- 1 small bunch kale, rinsed and drained
- zest of half a lemon
- 2.5 ml ground cumin
- 2. 5 ml ground coriander
- a pinch of dried red chilli flakes (optional)
- 7 eggs
- 100 g cottage cheese
- 100 g mozzarella, grated
- 60 g feta
- salt and freshly ground black pepper
- 30 g pine nuts
Preheat the oven to 180º C.
Remove the centre rib from the chard and kale. Layer all the leaves together, roll into a tight cylinder roll, then sliced, almost like a shred-cut.
Sauté the shallots in 15 ml olive oil until softened. Stir in the leeks and cook for 4-5 minutes.
Add the chard and kale to the pan and cook on a medium high heat until wilted down. Stir in the lemon zest, cumin, coriander and chilli. Season with salt and black pepper. Set aside to cool slightly.
In a bowl, whisk together the eggs and cottage cheese. Season lightly with salt and black pepper. Fold in the mozzarella, feta and kale mixture. Pour the mixture into a (25 cm ) greased ovenproof dish. Scatter over the pine nuts. Bake for 35 – 40 minutes until cooked through and golden.
3 Comments. Leave new
Have just eaten your chard and kale frittata for the second time- deicious! I shall be looking at your website for further inspiration.
Hi Michele. So nice to hear that this frittata has made its way to York! It’s one of my favourites. So much green goodness packed into this easy recipe. I hope you find plenty more delicious and healthy recipes on the blog.