Bell Pepper And Kale Frittata Recipe By Tasty

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EASY KALE, RED PEPPER AND FETA FRITTATA



Easy Kale, Red Pepper and Feta Frittata image

This kale red pepper and feta frittata is a healthy, delicious dish worthy of breakfast, lunch, or dinner, and ready in just in a few minutes. It also doubles as an easy make-ahead breakfast for the week. (vegetarian, gluten-free)

Provided by Kaleigh

Categories     brunch

Time 35m

Number Of Ingredients 9

Olive oil or oil spray
3 cloves garlic, minced
1 medium red bell pepper, diced
2 cups kale, chopped
1/2 cup feta cheese crumbles
8 large eggs
1/2 cup milk
1/4 tsp freshly cracked black pepper
1/4 tsp sea salt

Steps:

  • Heat oven to 350°F. Generously spray or brush a 9 or 10-inch baking dish with oil.
  • Spread garlic, red peppers and kale in the baking dish. Sprinkle feta over vegetables.
  • In a medium bowl, whisk eggs, milk, pepper and salt.
  • Pour egg mixture over kale and feta in the dish.
  • Bake 25 to 35 minutes, or until eggs are set. Remove from oven and serve, or cool completely before storing.

Nutrition Facts : Calories 110 calories, Sugar 2.1 g, Sodium 238.4 mg, Fat 6.9 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.5 g, Protein 8.5 g, Cholesterol 194.7 mg

KALE AND PEPPER FRITTATA



Kale and Pepper Frittata image

This kale and pepper frittata is an ideal, tasty weekend breakfast or brunch and also completely versatile dinner option too.

Provided by Neil

Categories     Breakfast     Dinner     Lunch

Time 20m

Number Of Ingredients 10

4 medium sized eggs
3 tbsp fat free yogurt
Salt and Pepper to season
1 tbsp olive oil
2 spring onions finely chopped
¼ red pepper chopped
¼ orange pepper chopped
30 g freshly chopped kale
2 tbsp freshly grated parmesan cheese
1 tbsp freshly chopped parsley

Steps:

  • Pre-heat grill on medium, shelf in upper position, but not too close to the heat.
  • Break the eggs into a bowl, add the yogurt and beat together well, then season with salt and pepper.
  • Heat the oil in a shallow pan.
  • Add the spring onions and peppers, sauté for about 5 minutes until soft.
  • Add the kale, sauté everything for a further 2 minutes.
  • Pour the egg mixture into the pan and distribute it around to cover all the vegetables.
  • Cook the frittata without stirring until the bottom is firm and light brown. Do not allow to burn.
  • Remove the pan from the heat and sprinkle the parmesan cheese over the top.
  • Place the pan under the grill for 4 - 5 minutes until the frittata is golden brown.
  • Garnish with the parsley and then serve.

Nutrition Facts : Calories 280 kcal, Carbohydrate 8.4 g, Protein 18.7 g, Fat 19.1 g, SaturatedFat 6.1 g, Cholesterol 337.5 mg, Sodium 381.8 mg, Fiber 1.8 g, Sugar 3.9 g, ServingSize 1 serving

ROASTED RED PEPPER AND KALE FRITTATA



Roasted Red Pepper and Kale Frittata image

Kale, roasted red pepper, and scallion make this frittata savory and tasty.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

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
2 whisked large eggs

Steps:

  • 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.

Nutrition Facts : Calories 315 g, Fat 24 g, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, Sodium 439 g

BELL PEPPER AND KALE FRITTATA RECIPE BY TASTY



Bell Pepper And Kale Frittata Recipe by Tasty image

Here's what you need: large eggs, milk, olive oil, kale, bell pepper, salt, pepper, feta cheese

Provided by Isabel Castillo

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 large eggs
½ cup milk
olive oil, drizzle
½ cup kale, chopped
⅓ cup bell pepper, diced
salt, to taste
pepper, to taste
¼ cup feta cheese, crumbled

Steps:

  • In a medium bowl, whisk together the eggs and milk.
  • Heat the olive oil in an oven-safe pan over medium-low heat. When the oil is shimmering, add the kale, bell pepper, salt, and pepper. Sauté until the pepper is tender, about 10 minutes.
  • Pour the egg mixture into the pan and sprinkle the feta cheese on top. Continue to cook, pushing in the edges occasionally to make sure all the egg cooks evenly. Remove from the heat.
  • Place the pan in the oven and broil on high until the top is lightly browned, about 4 minutes.
  • Enjoy!

Nutrition Facts : Calories 238 calories, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 13 grams, Sugar 3 grams

COLORFUL PEPPER FRITTATA



Colorful Pepper Frittata image

Our taste testers loved this fluffy breakfast packed with three kinds of bright sweet peppers and minced fresh basil. It's filling and tasty, full of fresh flavors to start the day. -Jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 13

4 large eggs
8 large egg whites
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh basil
2 teaspoons canola oil
1 large onion, chopped
2 cups chopped sweet red peppers
1 cup chopped sweet yellow pepper
1 cup chopped sweet orange pepper
3 garlic cloves, minced
2 tablespoons shredded Parmesan cheese

Steps:

  • Preheat oven to 350°. Whisk together first four ingredients. Stir in mozzarella cheese and basil., In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Add peppers; cook and stir until tender, 3-4 minutes. Stir in garlic; cook 1 minute. , Pour in egg mixture; remove from heat. Sprinkle with Parmesan cheese. Bake, uncovered, until eggs are completely set, 20-25 minutes. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 188 calories, Fat 9g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 672mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

BELL PEPPER FRITTATA



Bell Pepper Frittata image

Very colorful, beautiful and delicious treat for brunch or dinner. From Southern Living, earned their highest rating. This is not difficult but takes a little time because the vegetables are sautéed separately. I've also made this in a 13x9 pan, it's just not as pretty.

Provided by LonghornMama

Categories     Breakfast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

3 garlic cloves, minced
1 large purple onion, sliced
2 red bell peppers, cut into thin strips
1 yellow bell pepper, cut into thin strips
3 tablespoons olive oil, divided
2 yellow squash, thinly sliced
2 zucchini, thinly sliced
1 (8 ounce) package fresh mushrooms, sliced
6 large eggs
1/4 cup whipping cream
2 1/2-3 teaspoons salt
2 teaspoons fresh ground pepper
8 slices sandwich bread, cubed
1 (8 ounce) package cream cheese, cubed
2 cups shredded swiss cheese

Steps:

  • Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
  • Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
  • Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
  • Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.
  • Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). Pour vegetable mixture into pan.
  • Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.

Nutrition Facts : Calories 439.7, Fat 30, SaturatedFat 14.2, Cholesterol 205.8, Sodium 1065.7, Carbohydrate 25.5, Fiber 3.2, Sugar 7.6, Protein 18.7

KALE, SWEET POTATO, AND ONION FRITTATA RECIPE BY TASTY



Kale, Sweet Potato, and Onion Frittata Recipe by Tasty image

Here's what you need: large egg whites, large egg yolk, small sweet potato, water, small yellow onion, extra virgin olive oil, kosher salt, ground pepper, kale leaves, blood orange

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 10

7 large egg whites
large egg yolk
1 small sweet potato, cut in ½-inch (1 cm) cubes
1 cup water
1 small yellow onion, roughly chopped
2 teaspoons extra virgin olive oil
kosher salt, to taste
ground pepper, to taste
2 cups kale leaves, chopped, ribs and stems removed
½ blood orange, or ½ a small navel orange

Steps:

  • Preheat the oven to 450°F (230°C).
  • In a large bowl, beat the egg whites with an electric hand mixer until soft peaks form.
  • Add the egg yolks and gently fold with a rubber spatula until incorporated. Refrigerate while you cook the vegetables.
  • In a large, nonstick, oven-safe skillet, combine the sweet potato and water. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until the water has evaporated and the sweet potato is soft on the outside, about 8 minutes.
  • Add the onion, olive oil, salt, and pepper. Increase the heat to medium and cook, stirring often, until the onion starts to soften, about 1 minute.
  • Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more.
  • Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread in an even layer.
  • Transfer the pan to the oven and bake until the frittata is puffed, cooked through, and very lightly browned on top, 5-6 minutes.
  • Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut in half.
  • Cut the frittata into wedges, then serve with orange slices. Let any leftovers cool completely, then store in an airtight container in the refrigerator.
  • Enjoy!

Nutrition Facts : Calories 642 calories, Carbohydrate 64 grams, Fat 27 grams, Fiber 14 grams, Protein 39 grams, Sugar 24 grams

KALE AND FENNEL FROND FRITTATA



Kale and Fennel Frond Frittata image

A very green frittata that makes delicious use of fennel fronds. I love the delicate flavor that they impart, and the kale and feta cheese in this frittata are a perfect match. You could use spinach or chard instead of kale, if desired.

Provided by Diana Moutsopoulos

Categories     Frittata

Time 20m

Yield 2

Number Of Ingredients 6

2 teaspoons olive oil
1 cup chopped kale
1/2 cup chopped fennel fronds
4 large eggs, beaten
salt and freshly ground black pepper to taste
1 (4 ounce) package feta cheese, crumbled

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Heat olive oil in a small ovenproof skillet over medium heat. Add kale and cook until wilted, 3 to 5 minutes. Add fennel fronds and cook for 1 minute more.
  • Season beaten eggs with salt and pepper and pour into the skillet. Stir briefly, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking. When the frittata starts to set around the edges, sprinkle crumbled feta cheese over the top.
  • Place skillet under the broiler and cook until the frittata is fully set and the edges slightly browned, 5 to 10 minutes. Serve immediately or at room temperature.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 4.5 g, Cholesterol 422.3 mg, Fat 26.8 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 776.7 mg, Sugar 3.1 g

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