Harissa Frittata

Serves 2

About this recipe

I love making this delicious easy brunch meal – it’s  full of quality fats and protein from the eggs and is complemented with bitter kale leaves and sweet spicy harissa


1 Medium potato

2 Tsp harissa spice mix or paste

100g Kale leaves (stem removed)

50g Pointed cabbage (hard core removed)

1Tbsp Olive oil

5 Whole free range eggs


Parboil 2cm cubed potatoes for 8 minutes

Whisk 5 eggs with 2 tsp of harissa spice mix in a bowl

Drain and  the potatoes to a medium sized oven proof pan with olive oil

Add the torn kale leaves and chopped cabbage and sauté for 2-3 minutes before adding the eggs 

Cook in the oven at 180C for 8 minutes until cooked through

Serve with rocket or some spinach leaves



You can also use the hard stems and core of the cabbage by cooking with the potatoes 

View Harissa Frittata

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