Frittata With Cavolo Nero And Dill | Donna Hay

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 brown onion, thinly sliced
• 2 cloves garlic, sliced
• 300g cavolo nero, trimmed and roughly chopped
• 8 eggs, lightly beaten
• 1 cup (250ml) single (pouring) cream
• ⅓ cup dill sprigs, chopped
• 1 teaspoon finely grated lemon rind, plus extra to serve
• sea salt and cracked black pepper
• 200g feta, crumbled
• ½ cup (100g) ricotta