Frittata with Cavolo Nero and Dill

High protein and full of good fats and antioxidant rich cavolo nero - bookmark for your Sunday brunch or a midweek easy dinner. Recipe revised by CILK Beauty, originally published by Donna Hay.

Serves 4−6


  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, thinly sliced
  • 2 cloves garlic, sliced
  • 300g cavolo nero, trimmed and roughly chopped
  • 8 eggs, lightly beaten
  • ⅓ cup dill sprigs, chopped
  • ¼ cup flat leaf parsley, chopped
  • 1 teaspoon finely grated lemon rind, plus etra to serve
  • Sea salt and cracked black pepper
  • 200g feta, crumbled
  • ½ cup (100g) ricotta
  • Chilli flakes, to serve (optional)


  • Preheat oven to 200°C.
  • Heat the oil in a 30cm round heavy-based ovenproof dish over medium heat.
  • Add the onion and garlic and cook for 4−6 minutes or until soft.
  • Add the cavolo nero and cook for a further 1 minute or until just wilted. 
  • Place the egg, cream 2 tablespoons of the dill and the lemon zest in a large bowl, sprinkle with salt and pepper and whisk to combine.
  • Pour the egg mixture over the cavolo nero and top with the feta and ricotta.
  • Transfer the dish to the oven and cook for 20−25 minutes or until just golden and just set. 
  • Top with the remaining dill and extra lemon rind to serve.


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