top of page

Cod, Kale and Pepper Frittata 

(serves 1)


  • 2 eggs

  • ½ red pepper

  • ½ onion

  • Salt and Pepper to season

  • 1 tbsp olive oil

  • Large handful chopped kale

  • Feta cheese

  • 1 tblsp plain yoghurt

  • 150g cod fillet

  • 1/2 tsp oregano



  1. Pre-heat grill on medium, shelf in upper position, but not too close to the heat.

  2. Break the eggs into a bowl, add the yogurt and beat together well, then season with salt and pepper

  3. Cook the cod in a frying pan with a little butter and sprinkle with black pepper, once cooked through, about 5 minutes, turn off heat and break up into pieces

  4. Chop the onion, pepper and kale into small pieces

  5. Heat the oil in a pan and add the onion and pepper, and oregano and sauté for about 5 minutes until soft.

  6. Add the kale, sauté everything for a further 2 minutes.

  7. Add the cod to the mixture and pour the egg mixture into the pan and mix everything to cover all the vegetables.

  8. Cook the frittata without stirring until the bottom is firm and light brown, but do not allow to burn

  9. Remove the pan from the heat and sprinkle with desired amount of feta cheese over the top.

  10. Place the pan under the grill for 4 – 5 minutes until the frittata is golden brown.

  11. Serve and enjoy

bottom of page