Turn your oven on to 200C (400F). If using frozen kale squeeze it dry and skip to the next step. For fresh greens heat a big glug of oil in a medium saucepan on a medium high heat. Add sliced kale and a splash of water. Cook covered, stirring every now and then until kale is wilted down. About 5 minutes.

Mix eggs, chives, cream or water and a big pinch of salt in a bowl. Line a small baking dish (about 22cm x 28cm / 8.5in x 11 in dimensions) lined with baking paper. Or a round 28cm (11in) spring form pan will also work.

When the kale is cooked, spread it over the base of your baking dish. Pour over the egg mixture. Scatter over walnuts and slices of goats cheese.

Bake frittata for 12-14 minutes (for fresh greens) or 15-20 minutes (for defrosted) or until the egg is set and the cheese has browned a little. Serve hot or at room temp.