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Photo of Kale, pancetta, broccoli and goat’s cheese frittata by WW

Kale, pancetta, broccoli and goat’s cheese frittata

4
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy
Bursting with flavour and vegetables, our version with pancetta and goat’s cheese will become a fancy frittata favourite.

Ingredients

Reduced fat oil spread

1 tsp

Pancetta

54 g, (Buy 60g) fat trimmed, chopped

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Red capsicum

1 medium, thinly sliced

Kale

80 g, trimmed, chopped

Broccoli

250 g, cut into florets

Egg(s)

8 medium

Skim milk

¼ cup(s), (60ml)

Soft goat's cheese

50 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a 20cm-square baking tin with oil and line base and 2 sides with baking paper.
  2. Heat buttery spread in a large frying pan over medium heat. Cook pancetta and onion, stirring, for 6-7 minutes or until golden. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add capsicum and cook, stirring, for 3 minutes. Add kale and cook, stirring, for 2 minutes or until wilted. Transfer to a large plate and set aside to cool.
  3. Meanwhile, steam broccoli over a saucepan of boiling water for 3 minutes or until just tender. Set aside to cool.
  4. Whisk eggs and milk in a jug. Season. Spread kale mixture and broccoli over base of tin. Crumble over cheese and pour over egg mixture. Bake for 25-30 minutes or until golden and set. Stand for 5 minutes before serving.

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