• 2 red onions - cut into small pieces
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 2 cloves of garlic - finely sliced
  • 1 shallot - finely sliced
  • 400g kale - 2 packs
  • 1 red pepper - sliced into thin strips
  • 5 eggs
  • 150ml milk
  • 300g cottage cheese
  • 6 sheets of filo pastry
  • salt and pepper to season to taste


  1. 1

    Pre-heat your oven to 150/gas mark 2 

  2. 2

    In a small pan add a tablespoon of balsamic vinegar, and the red onion chunks, mix so all onions are covered cook gently for about 5 minutes or until the onions ares soft 

  3. 3

     In a larger pan, start to heat the shallot and garlic with a tablespoon of oil

  4. 4

    Add the kale - in handfuls so you can remove any of the harder stalks and add the pepper and stir fry together for a round 10-15 mins, until the kale has softened and gone a lovely deep green colour

  5. 5

     In a bowl whisk the eggs with the milk and season to taste, then add in the cottage cheese and mix well

  6. 6

    In a pie dish or large round dish you put in the oven, brush lightly with some oil then layer up the filo sheets

  7. 7

    Add the kale and peppers to the middle, then add in the egg mixture, mix lightly so all the ingredients are incorporated and even in the dish

  8. 8

    Fold and gently scrunch the filo ends over the rim of the dish 

  9. 9

    Scatter the red onions on top 

  10. 10

    Bake in the oven for 40 minutes - until you can see all the egg has cooked, enjoy hot or cold! 

    Research shows eating in line with UK dietary guidelines will be better for the planet than the current average UK diet. Find out more. 

Nutritional Details

Each serving provides
  • Energy 1344kj 321kcal 16%
  • Fat 13.0g 19%
  • Saturates 3.8g 19%
  • Sugars 9.1g 10%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 435kj/104kcal

Each serving provides

32.0g carbohydrate 4.8g fibre 18.0g protein

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