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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

INGREDIENTS:

• 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)

METHOD:

• 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.