Easy Kale, Red Pepper and Feta Frittata

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

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)


  • 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


  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.


  • 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