Sausage, chickpea and kale frittata with tomato salad
Serves: 2 with leftover frittata
Prep time: 15 minsTotal time: 
Recipe photograph by Danielle Wood
Sausage, chickpea and kale frittata with tomato salad
This one-pan wonder is so easy to make – and there’s enough left over for you to add to a lunchbox and enjoy cold the next day
Serves: 2 with leftover frittata
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (serving (1/4 frittata plus salad))
Calories
324Kcal
Fat
20gr
Saturates
6gr
Carbs
12gr
Sugars
5gr
Fibre
4gr
Protein
23gr
Salt
1.2gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 tbsp olive oil, plus 1⁄2 tsp
- 1 small red onion, finely sliced
- 2 garlic cloves, crushed
- 4 chipolatas*, skins removed
- 1 x 215g tin chickpeas, drained
- 40g chopped curly kale, tough stems removed
- 6 medium eggs, beaten
- 25g feta, crumbled
- 1 tsp balsamic vinegar
- 150g cherry tomatoes, halved
- a handful of basil leaves, chopped, plus extra to garnish
Step by step
- Heat 1⁄2 tablespoon of oil in a 21cm non-stick pan and sauté the onion and garlic for 2-3 minutes until just softened. Add the sausage meat, breaking up with a spoon, then add the chickpeas and cook for 5 minutes until the sausage is no longer pink.
- Meanwhile, drizzle the kale with 1⁄2 teaspoon of oil and massage with a little seasoning for a minute until softened. Add to the pan, season, and stir it into the mixture.
- Preheat the grill. Add the eggs to the pan and stir gently. Scatter over the feta and cook on a medium-low heat for 7-8 minutes, drawing in the edges occasionally and tilting the pan to let uncooked egg run into the crevices.When the frittata is set underneath and almost cooked, pop under the hot grill and cook for 3-4 minutes until puffed, golden and fully set.
- Meanwhile, in a small bowl, whisk 1⁄2 tablespoon of oil with the balsamic vinegar. Add the tomatoes and chopped basil, seasoning well.
-
Cut the tortilla into quarters and serve with the tomato salad, garnished with extra basil. Leftover frittata keeps in the fridge for up to 2 days.
*Use gluten-free sausages if required.
