Easy Kale, Red Pepper and Feta Frittata

This kale red pepper and feta frittata is a healthy, delicious dish worthy of breakfast, lunch, or dinner, and ready in just in a few minutes. It also doubles as an easy make-ahead breakfast for the week. (vegetarian, gluten-free)

Have you ever been faced with a crisper full of produce that needs to get used up, and no idea what to with it? That’s how this recipe came about. A savory frittata with feta, red peppers and kale is the perfect dish to make if you need a quick and easy recipe that delivers big on flavor.

Why You'll Love Red Pepper, Kale and Feta Frittata Recipe

I just love the flavors of sweet red peppers and feta together. Add in leafy kale for a boost of fiber and folate, and protein rich eggs for a perfectly fresh, delightful flavor and texture combination. Eggs are great for their ease, versatility, and high-quality protein content. Did you know eggs have one of the highest bioavailabilities of protein sources (meaning your body absorbs the most of it)? Delicious, nutritious, quick and easy, uses up extra produce, and appropriate for any meal for the day? This frittata with feta, red pepper and kale checks all the boxes!

The Ingredients

• Oil spray - You can also just brush your dish with oil using a pastry brush or paper towel.
• Garlic – Extra flavor!
• Kale - Any variety of kale works well here. Make sure to wash it well to remove and grit.
• Red bell pepper - You can also use yellow or orange. Jarred roasted red peppers would also be delicious!
• Feta cheese - Go with pre-crumbled for ease!
• Eggs
• Milk – I used skim, but any kind will work – use what you have!
• Salt & pepper

How To Make It

1. Start by generously spraying a baking dish or oven-proof skillet with oil. You can also line a baking dish with parchment for super easy removal and slicing (great for meal prep!).
2. Mince your garlic, dice your red bell pepper, and chop your kale.
3. Spread the garlic, red pepper, and kale in the bottom of the pie dish and sprinkle feta over the vegetables.
4. Whisk together eggs, milk, pepper and salt. Pour mixture over the veggies in your pie dish.
5. Bake until eggs are set, about 25 to 35 minutes.

Can it be made in advance?

Yes! I love that this frittata can be added to your meal prep over the weekend to make ahead and have a week's worth of quick and easy breakfasts (or lunches, or dinners) that are healthy and delicious. If you would rather bake it fresh, you can chop the kale, garlic and peppers in advance and store them in an airtight container in the refrigerator for 1-2 days.

Storing Leftovers

Be sure to cool the frittata completely before storing in an airtight container in the refrigerator for up to 5 days. It also freezes well in a freezer-safe bag for up to 3 months.

To reheat a slice, just cover it with a damp paper towel and microwave for about 1 minute.

What to Serve it With

Serve this frittata with a side salad for dinner or some whole grain toast and fruit for breakfast, and you've got a nutritious vegetarian meal in no time! Or add a side of bacon or sausage if you're feeling it!

More Baked Egg Dishes You'll Love

• Everything But The Bagel Lox Frittata
• Easy Eggs Benedict Quiche
• Healthy Green Chile Mexican Breakfast Casserole
• Veggie Sweet Potato Breakfast Casserole
• Smoked Salmon and Kale Frittata

If you made this recipe, please leave a star rating in the comments!

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This post was originally published April 2018 and has been updated.