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    Home » Recipes » Breakfast

    By Kaleigh McMordie - April 25, 2018, Updated January 18, 2022

    Easy Kale, Red Pepper and Feta Frittata

    Jump to Recipe·Print Recipe
    slice of kale red pepper and feta frittata on a white plate with a black fork with text overlay.

    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)

    overhead view of red pepper kale and feta frittata in a round white baking dish on a black wire rack.

    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

    overhead view of ingredients needed to make red pepper kale and feta frittata.
    • 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

    3 image collage showing steps for making kale red pepper and feta frittata.
    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.

    slice of kale red pepper feta frittata on a white plate with a bite taken out on a black fork sitting next to it.

    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!

    Print

    Easy Kale, Red Pepper and Feta Frittata

    slice of kale red pepper and feta frittata on a white plate with a black fork.
    Print Recipe

    ★★★★★

    5 from 2 reviews

    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)

    • Author: Kaleigh
    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Total Time: 35 minutes
    • Yield: 6-8 servings 1x
    • Category: brunch
    • Method: baked
    • Cuisine: American

    Ingredients

    Scale
    • Olive oil or oil spray
    • 3 cloves garlic, minced
    • 1 medium red bell pepper, diced
    • 2 cups kale, chopped
    • ½ cup feta cheese crumbles
    • 8 large eggs
    • ½ cup milk
    • ¼ tsp freshly cracked black pepper
    • ¼ tsp sea salt

    Instructions

    1. Heat oven to 350°F. Generously spray or brush a 9 or 10-inch baking dish with oil.
    2. Spread garlic, red peppers and kale in the baking dish. Sprinkle feta over vegetables.
    3. In a medium bowl, whisk eggs, milk, pepper and salt.
    4. Pour egg mixture over kale and feta in the dish.
    5. Bake 25 to 35 minutes, or until eggs are set. Remove from oven and serve, or cool completely before storing.

    Notes

    • For super easy removal and cleanup, you can line your baking dish with parchment paper. This makes meal prep a breeze!
    • If you don't have red bell pepper, yellow or orange peppers will also work. Jarred roasted red peppers would also be delicious.
    • Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

    Keywords: red pepper frittata, kale frittata, feta cheese frittata

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

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

    « Spring Pea and Zucchini Pasta Salad
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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

    Reader Interactions

    Comments

    1. Kris says

      June 12, 2020 at 4:07 pm

      This was really good and very straightforward to make!

      ★★★★★

      Reply
      • Kaleigh says

        June 14, 2020 at 12:10 pm

        So glad you liked it!

        Reply
    2. Lauren Pearson says

      February 11, 2020 at 2:47 pm

      Made this over the weekend for breakfast meal prep for the week. Turned out delicious! Do you have the nutrition information? Mainly calories per slice?

      ★★★★★

      Reply
      • Kaleigh says

        February 11, 2020 at 3:09 pm

        I'm so glad you enjoyed it! I don't provide nutrition info, but you can use one of the many online calculators to estimate it.

        Reply
    3. Jo Cotton says

      May 06, 2018 at 4:43 pm

      So glad my sister, Julie, is here from Austin, TX and forwarded your site so that I just subscribed! Read the frittata recipe to my husband and he wants me to make it, like yesterday! How exciting! Can't wait!

      Reply
      • Kaleigh says

        May 06, 2018 at 5:28 pm

        Hi Jo,

        So glad to have you following along! Hope you and your husband enjoy!

        Reply

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