This Roasted Red Pepper and Kale Frittata is a simple, healthy, and flavorful dish that’s perfect for breakfast, brunch, or even a light dinner. With nutrient-dense kale, sweet roasted red peppers, and fluffy eggs, this frittata is a delicious way to start your day or enjoy as a protein-packed meal at any time.
Roasted Red Pepper and Kale Frittata
Course: Breakfast, BrunchCuisine: Mediterranean-inspired1
servings5
minutes15
minutes180
kcalIngredients
1 tablespoon 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, to taste
2 large eggs, whisked
Directions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a small, oven-safe skillet over medium heat. Add the sliced scallion and sauté for 1-2 minutes until softened.
- Add the chopped kale and sauté for another 3-4 minutes, until wilted. Stir in the roasted red pepper, cooking for an additional minute.
- Season with salt and black pepper to taste, then pour the whisked eggs over the vegetables in the skillet, ensuring the mixture is spread evenly.
- Cook on the stovetop for 2 minutes, just until the edges begin to set, then transfer the skillet to the preheated oven.
- Bake for 8-10 minutes, or until the eggs are fully set and lightly golden on top.
- Remove from the oven, slice, and serve immediately.
Notes
- Nutrition Facts (Per Serving)
Calories: 180
Total Fat: 14 g
Cholesterol: 370 mg
Sodium: 170 mg
Total Carbohydrates: 4 g
Sugars: 1 g
Protein: 12 g
This Roasted Red Pepper and Kale Frittata is a quick and nutritious meal that’s bursting with flavor. It’s a perfect go-to for busy mornings or a light dinner, packed with healthy vegetables and protein. Pair it with a side salad or whole-grain toast for a complete, balanced meal.
