Red Pepper, Kale and Feta Frittata

red pepper kale and feta frittata

5 from 2 reviews

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)


  • 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


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


*I use Chosen Foods avocado oil spray. Use code LIVELYTABLE20 for 20% off your order.

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