This red pepper, kale and feta frittata is a healthy, delicious brunch dish that also doubles as an easy make-ahead breakfast for the week. (vegetarian, gluten-free, nut-free)
I’ve always been a huge breakfast fan. I’d happily eat breakfast food for all three meals a day. The only reason I don’t is because I have a husband who happens to like non-breakfast food sometimes. Although I still often eat breakfast for lunch, too.
Savory breakfast dishes like this red pepper, kale and feta frittata most often work their way into my lunch lineup after a sweeter-leaning breakfast of oatmeal. You know, because balance.
I really love eggs 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)? Just another reason I adore eggs. And they are the perfect vehicle for using up all the extra produce in your crisper at the end of the week to prevent food waste, which is how this recipe happened.
I had purchased a ton of kale and red bell peppers for a catering job and ended up with some leftover, way more than I could eat with a couple kale salads. So I decided to make a quick frittata with my overflow of kale and red peppers. It took just a few minutes to prep, and it turned out so delicious. I just love the flavors of red peppers and feta together, so I shouldn’t be surprised.
This super simple red pepper, kale and feta frittata is a great dish to make for a brunch if you need a quick and easy recipe that delivers big on flavor. But what I really love about it is that you can add it to your meal prep over the weekend and have a week’s worth of quick and easy breakfasts (or in my case, lunches) that are healthy and delicious. To reheat a slice, just cover it with a damp paper towel and microwave for about 1 minute, then serve with a side salad or some whole grain toast and fruit, and you’ve got a nutritious meal in no time!
And just so you know, this red pepper, kale and feta frittata also makes a delicious, incredibly easy dinner, too. Just in case you’re like me and want breakfast for every meal, or need to play fridge clean out/’mom forgot to go to the store and we only have eggs’ for dinner. Because life.
This red pepper, kale and feta frittata is a healthy, delicious brunch dish that also doubles as an easy make-ahead breakfast for the week. (vegetarian, gluten-free, nut-free)
Ingredients
- Oil spray*
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 cups kale, chopped
- 1/2 cup feta cheese crumbles
- 8 large eggs
- 1/2 cup skim milk
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp sea salt
Instructions
- Heat oven to 350°F. Generously spray a pie dish with oil.
- Spread garlic, red peppers and kale in the pie dish. Sprinkle feta over vegetables.
- In a medium bowl, whisk eggs, milk, pepper and salt. Pour mixture over kale and feta in the pie dish.
- Bake 25 to 35 minutes, or until eggs are set. Remove from oven and serve, or cool before storing in the refrigerator, covered.
Notes
*I use Chosen Foods avocado oil spray. Use code LIVELYTABLE20 for 20% off your order.
Love this recipe? PIN it!
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!
Hi Jo,
So glad to have you following along! Hope you and your husband enjoy!