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Capsicum, kale and feta frittata

  • 0:02 Prep
  • 0:08 Cook
  • 1 Serving


  • 1 tbs olive oil
  • 1/2 small red capsicum, thinly sliced
  • 1 small roma tomato, chopped
  • 50g baby purple kale leaves (see note) or English spinach
  • 2 eggs, plus 1 eggwhite, lightly beaten
  • 25g feta, crumbled
  • Chopped flat-leaf parsley leaves, to serve


  • 1
    Preheat the grill to medium.
  • 2
    Heat oil in a small ovenproof frypan over medium heat. Add capsicum and cook for 2 minutes or until slightly softened.
  • 3
    Add tomato and kale, then season and cook for 2 minutes or until kale is wilted and tomato has softened. Add egg and cook, stirring, for 1 minute or until combined. Sprinkle over feta, then place the pan under the grill and cook for 3-4 minutes until set.
  • 4
    Cool slightly in pan, then carefully remove frittata and sprinkle with parsley to serve

Source: taste.com.au


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