Potato, roast tomato & kale frittata by Nikki Heyder

Cooking Time 20 minutes

Serves 4


  • 1 punnet cherry tomatoes
  • 2 tsp olive oil
  • 1/2 red onion, finely sliced
  • 1 cup kale, finely shredded
  • 1/4 cup basil, finely shredded
  • 2 tsp dried oregano
  • 12 eggs, whisked
  • salt and pepper

Blue Potatoes

Red Potatoes



  1. Pre-heat oven to 180 degrees Celsius
  2. Lightly coat cherry tomatoes in olive oil and bake on lined tray until they just start to blister (about 10 – 15 minutes)
  3. Remove and set aside for later
  4. Line frittata tray (22cm round or 20cm square) with baking paper and fill with kale, potato curls or slices, roasted tomatoes, onion, herbs, salt and pepper – season well with salt & pepper
  5. Pour whisked eggs over the top and bake for approx 20 minutes or until golden
  6. Allow to cool before slicing into wedges or squares

Recipe by Nikki Heyder

TIP: This frittata can be adapted to include any of your left over veggies from the week - simply add herbs and eggs and voila! Packed with nutrients and delicious as either a breakfast option with some avocado on the side, or a lunch dish with a fresh side salad.