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Kale & Red Pepper Frittata
Breakfast or lunch. Hot or cold. Here’s a versatile dish that works for any time of the day.
Make in advance for a week of lunches or whip up on a Sunday morning for a delicious start to the day.
Colourful, tasty and a source of vitamins C, K and A, this frittata ticks all the boxes!
Ingredients:
6 Egg
120 mls Unsweetened Almond Milk
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1 tbsp Extra Virgin Olive Oil
2 cups Kale Leaves chopped)
1 Red Bell Pepper (chopped)
1 cup Cherry Tomatoes (halved)
Directions:
1 Preheat oven to 200°C / 400°F.
2 Whisk the eggs, almond milk, salt and pepper together in a mixing bowl. Set aside.
3 Heat the oil in a cast iron skillet over medium heat. Add the kale, pepper, and tomatoes. Cook for 5 to 7 minutes, or until the kale is wilted and peppers are tender.
4 Pour the whisked eggs into the pan with the vegetables and let the eggs begin to set for about 30 seconds, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the eggs have set.
5 Remove the skillet from the oven and let sit for about 5 minutes before cutting into wedges. Serve and enjoy!
Good to know:
No kale? Spinach makes for an equally tasty alternative.
This dish will keep in an airtight container, in the fridge for up to 3 days.
