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Chipotle and kale frittata

This is a one-pan wonder, topped with tomato and mint salsa 


For the frittata

1 tbsp olive oil
100g kale, washed and chopped
1 red pepper, sliced into thin strips
2 spring onions, finely diced
4 eggs, whisked with a pinch of salt
1 tsp ground chipotle pepper

For the mint and tomato salsa

2 medium tomatoes, finely diced
20g torn mint
1 clove garlic, finely minced
1 jalapeño chilli, finely chopped
½ red onion, sliced into half moons
1 lime, juiced
½ tsp paprika


Preheat the oven to 180˚C/fan 160˚C/gas mark 4. Using a small skillet pan, heat the oil over a medium heat and add the kale, pepper and spring onion. Cook for 2-3 minutes.

Pour in the eggs, sprinkle over the chipotle and transfer to the oven for 5 minutes until the eggs are evenly cooked.

Meanwhile, mix all the salsa ingredients in a small mixing bowl until the vegetables are thoroughly covered.

To serve, remove the frittata from the oven and allow to continue cooking for a few minutes. Top with the salsa and serve.

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