easy backpacker recipe – kale fritatta recipe

easy backpacker recipe - kale fritatta recipe

This is a one-pan recipe. It’s important to use a pan with a non-stick coating, to prevent the bottom of your frittata from burning. A frittata is that kind of dish you can actually make with any ingredients you like (or those left in the fridge), but this is one of our favorites. And since Kale has recently been decleared ‘super food of the year’, you will be doing your body a big favour as well!


INGREDIENTS (serves 3-4)
1/2 can of artichokes, drained and chopped
1/2 cup of kale, chopped
hand full of grated parmesan cheese
3 asparagus, chopped
3 eggs
1 tbsp milk
1 garlic clove
pepper and salt for seasoning




  1. Heat the oil and fry the garlic until it starts to getgolden. Now add the chopped asparagus and half a cup of water and after five minutes the kale. When the water is vaporized and the veggies are soft(er), set them aside.
  2. In a bowl, whisk together the artichokes, parmesan, eggs, milk, and some pepper and salt.
  3. Place a skillet over low heat. Add 1 tablespoon of olive oil (make sure it covers all the bottom). Pour in the egg and vegetable mixture, and spread out the vegetables so that they are equally spread. Shake the pan a bit to even out the eggs.
  4. Cook the frittata over low heat for about 15 minutes, until the bottom is set but the top is still a bit runny. When the bottom get’s golden, but the inside still moist, cover the pan until the fritatta is done.