Impatient and lazy…ahem…quick and easy I mean. This recipe isn’t meant to tempt you with new and exciting flavours, rather act as a reminder of how easy it can be to make something out of very little! Actually kale is just a little bit exciting with a slightly different baby spinach/cabbage like texture. It also has been in the spotlight for its nutritional value as it is a source of vitamins A, C and K and minerals such as calcium and magnesium. Lovely rocket, spinach or tuscan cabbage (a version of kale did you know) would work just as nicely and are packed full of nutrients too. In combination with some eggs and leftover ham, you’ve just made yourself a rather healthy version of green eggs and ham!
Green eggs and ham frittata
2 eggs + an additional egg white
Splash of water
60 grams ham, sliced
50 grams kale, finely chopped (leafy part)
1 teaspoon olive oil
- Lightly beat eggs (+ egg white) with splash of water and season with pepper
- Heat 20cm fry pan (preferably non-stick) over medium heat with oil
- Fry kale and ham for 1-2 minutes
- Add egg mixture to pan
- With the lid on, cook for about 3 minutes each side
- Serve with toast if desired
1031 kJ, protein 27 g, total fat 14.7 g, sat fat 4.2 g, carbs 1.5 g (sugars 1.5 g)
You may be wondering why I’ve used 2 eggs + an additional egg white. I did this without too much thought and simply on the basis that I wanted more frittata but also to assist with sticking within the recommended 6 whole eggs per week (National Heart Foundation).