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


Ingredients

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

Instructions

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

 

Tip:

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


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