Cavolo nero and ricotta salata frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Tuscan kale80 g
• Ricotta salata15 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Rye bread1
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: October – February

Method

1. Wash the cavolo nero, strip the leaves off the tough central rib with your hands and cut them into thin strips; crush the garlic clove with your palm, leaving it whole.
2. Heat the oil in a non-stick frying pan over medium heat with the garlic, add the cavolo nero and two tablespoons of water, cover and braise for 6 minutes, until the leaves are tender; then remove the garlic.
3. Meanwhile beat the eggs and egg white with the pepper and half the grated ricotta salata.
4. Lower the heat, pour the eggs over the cabbage, cover and cook for 5 minutes, until the top is set.
5. Slide the frittata onto the plate, finish with the remaining ricotta salata and serve with the rye bread.