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)
- 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
- 1/2 cup feta cheese crumbles
- 8 large eggs
- 1/2 cup milk
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp sea salt
Instructions
- Heat oven to 350°F. Generously spray or brush a 9 or 10-inch baking dish with oil.
- Spread garlic, red peppers and kale in the baking dish. Sprinkle feta over vegetables.
- In a medium bowl, whisk eggs, milk, pepper and salt.
- Pour egg mixture over kale and feta in the dish.
- 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
Find it online: https://livelytable.com/red-pepper-kale-and-feta-frittata/