Roasted Red Pepper and Kale Frittata

  • Servings: 1
Roasted Red Pepper and Kale Frittata

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013


  • 1 Tbsp extra-virgin olive oil
  • 1 sliced scallion
  • 1 cup chopped kale
  • 1/4 cup diced roasted red pepper
  • Coarse salt and freshly ground black pepper
  • 2 whisked large eggs


  1. Heat oven to 350 degrees. In a small ovenproof skillet, heat oil over medium heat. Add scallion and kale and cook, stirring, until just wilted, about 2 minutes. Add red pepper and cook until heated through. Season with salt and pepper.

  2. Pour eggs over vegetables and transfer skillet to oven. Bake until eggs are cooked through, about 5 minutes.


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