Cavolo nero and potato frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Tuscan kale150 g
• Potatoes180 g
• Garlic1 clove
• Chili pepper0.3
• Pecorino10 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: November – March

Method

1. Put a pan of water on to boil. Meanwhile peel the potatoes and cut them into 1.5 cm cubes; wash the cavolo nero, remove the tough central rib and cut the leaves into thin strips.
2. When the water boils, salt it, add the potatoes and cook for 10 minutes; after 5 minutes add the cavolo nero to the same pan. Drain everything when the potatoes are tender but still firm.
3. Heat the oil in a non-stick frying pan over medium heat with the sliced garlic and the chilli, add the potatoes and cabbage and sauté for 5 minutes, until the potatoes start to brown; salt lightly.
4. Beat the eggs and egg whites with the grated pecorino and pepper and pour them into the pan, spreading the vegetables evenly.
5. Cover and cook over low heat for 8 minutes, until the top is almost set. Flip the frittata with a plate and cook for another 2 minutes, until golden on both sides, then serve.