Food & Cooking Recipes Breakfast & Brunch Recipes Roasted Red Pepper and Kale Frittata 3.6 (23) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 21, 2020 Print Share Share Tweet Pin Email Photo: Bryan Gardner Servings: 1 Kale, roasted red pepper, and scallion make this frittata savory and tasty. Ingredients 1 tablespoon extra-virgin olive oil 1 sliced scallion 1 cup chopped kale ¼ cup diced roasted red pepper Coarse salt and freshly ground black pepper 2 whisked large eggs Directions 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. Pour eggs over vegetables and transfer skillet to oven. Bake until eggs are cooked through, about 5 minutes. Print