60g butter
1tsp olive oil
200g mushrooms, sliced
200g kale, tough stems discarded, the remainder chopped
2 garlic cloves, crushed
Salt and freshly ground black pepper
8 medium eggs, beaten
4tbsp milk or cream
90g feta, crumbled
30g Parmesan, grated
¼tsp paprika
1 Heat the butter and oil in an ovenproof 25cm frying pan over a high heat and fry the mushrooms for 2min or until beginning to brown. Add the kale and garlic. Cook for 1min or until wilted. Season with salt and pepper.
2 Preheat the grill to high. In a large jug, whisk the eggs and milk or cream together. Pour into the pan and sprinkle over the feta and Parmesan. Turn the heat down to medium and cook for 3min or until the base and edges are set.
3 Grill for 2min or until set on top. Sprinkle over the paprika and serve with tomato chutney, if liked.
If you have fresh herbs in the fridge, this is a great way to use them up — parsley, basil, chives and thyme would all work nicely. Chop them up and add to the beaten egg mixture in Step 2.