Kale Frittata with Creamy Lemon Sauce
This versatile leafy green is abundant throughout November and December. It’s one of the best plant sources for a surprisingly wide range of nutrients, including calcium, magnesium and vision-boosting beta-carotene, lutein and zeaxanthin. These make it great for darker nights. Try this simple but substantial frittata from A Beautiful Mess Weekday Weekend: How to live a healthy veggie life… and still eat treats (£17.99, Chronicle Books)
Whisk 4 large eggs with 80ml almond or cashew milk. Season with a little salt and black pepper and set aside. In an 8in oven-safe skillet, heat 1tsp olive oil on the hob, sauté 15g chopped kale for a couple of minutes, then set aside on paper towels. Heat 2tsp olive oil in the skillet to cook 1 red potato, peeled and cubed, for 5 mins, then add 1 clove minced garlic, cooking for a further min. Return the kale to the pan, pour the egg mix over everything, stirring well and tucking the kale and potato well into the egg. Cook on low, without stirring, for a couple of mins, then transfer the skillet to an oven preheated to 180C for around 15 mins.
Meanwhile, make the lemon sauce by combining 2 large egg yolks with 2tsp water. Warm over a very low heat and add 2tbsp coconut oil a bit at a time, then 3tbsp fresh lemon juice and 1⁄4 tsp cayenne pepper, whisking constantly. Slowly sift ½ tsp arrowroot powder into the sauce, still whisking, until it thickens. Drizzle over the cooked frittata and garnish as desired.