Broccoleaf or Kale Frittata

This recipe comes from Click on the title to view the original recipe, printed in French.


  • 500g of Broccoleaf (large broccoli or cauliflower leaves), swiss chard, or kale
  • 200g cherry tomatoes
  • 1 log of goat cheese
  • 4 eggs
  • 1 clove of garlic
  • 50g parmesan cheese
  • 100mL milk
  • Salt & pepper, to taste


  1. Preheat the oven to 200°C. Clean the broccoli leaves, remove the ribs then roughly chop them before placing them in a pan with some olive oil.
  2. Break the eggs into a bowl and beat them. Add the milk and the parmesan, season with salt and pepper, then beat again.
  3. Grease a springform pan. Add chopped garlic, washed and halved cherry tomatoes, broccoleaves and crumbled goat cheese. Cover with the egg mixture then bake for about 30 minutes.
  4. Take out of the oven, let cool for a few moments then remove frittata from the pan. Serve warm.