Kale, leg ham & haloumi frittata

Prep 25 mins | Cook 50 mins | Serves 6

2 tbs olive oil
1 brown onion, chopped
2 garlic cloves, finely chopped
150g sliced leg ham, chopped
4 cups trimmed and shredded kale (about ½ bunch trimmed kale)
10 free range eggs, at room temperature
12 cup reduced fat cream
100g reduced fat haloumi cheese, coarsely grated
Sliced tomatoes and baby basil leaves, to serve

Step 1 Heat oil in a large non-stick frying pan over medium heat. Add onion and garlic and cook, stirring often, for 5 minutes until just tender. Add ham and kale and cook, tossing often, for 5 minutes until almost tender. Cover and cook for 2 minutes until kale wilts. Set aside to cool.

Step 2 Preheat oven to 180°C/160°C fan-forced. Grease a 6-cup baking dish. Combine eggs and cream in a large bowl. Season well with pepper. Whisk until well combined. Stir cooled kale mixture and haloumi cheese through the egg mixture. Pour into baking pan. Bake for 35-40 minutes or until golden and just set in the centre. Stand for 10 minutes. Slice and serve warm or cold with sliced tomatoes and baby basil leaves.

Good for you ... Kale

A good source of vitamins, including C and folate (both contribute to normal immune function), E (helps protect cells from damage by free radicals), K (important for normal blood clotting after injury) and beta carotene (converted to vitamin A in the body and necessary for normal vision)

Provides iron (needed for red blood cells) and calcium (important for healthy bones)

A good source of dietary fibre which is important for normal laxation.