Serves: 1
Ingredients:
2 eggs, beaten
30g broccoli, cooked & chopped
60g potato, cooked & chopped
2 basil leaves, chopped
30g chicken breast (optional), cooked
1 plum tomato, sliced
30g goat cheese
80g baby kale
Splash of olive oil
1/4tsp balsamic vinegar
Method:
Place a small skillet over a medium heat, spray with olive oil, add the potatoes and sauté.
Once the potatoes have some colour, add the broccoli and season.
Add the eggs and half of the chopped basil. Gently stir until the eggs are almost cooked, then turn the frittata to finish cooking.
Put the sliced tomato on a plate and top with the frittata. Lower the heat and add the chicken to the pan to warm through (if required).
Meanwhile, dress the kale in the olive oil and balsamic vinegar and add to the plate alongside the goat cheese and basil.
Top with the chicken and finish with a sprinkle of salt and pepper.
