Kale And Pepper Frittata Recipes

KALE AND PEPPER FRITTATA

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.

EASY KALE, RED PEPPER AND FETA FRITTATA

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.

ROASTED RED PEPPER AND KALE FRITTATA

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.

BELL PEPPER AND KALE FRITTATA RECIPE BY TASTY

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!

KALE & GOAT'S CHEESE FRITTATA

Steps:

• Heat oven to 190C/170C fan/gas 5. Heat the oil in a 25cm ovenproof frying pan. Add the onions and cook for 10-15 mins until soft and caramelised. Add the kale and 1 tbsp water, and cook for 5 mins until the kale has wilted. Pour in the balsamic vinegar and bubble for 1 min, then add the eggs. Give everything a quick stir, then leave undisturbed to cook over a low-medium heat for 5 mins until the egg is nearly set and the frittata is turning golden brown on the bottom.
• Scatter the goat's cheese over the top of the frittata. Cook in the oven for 10-15 mins until the cheese is bubbling and the frittata is set in the centre.

KALE AND FENNEL FROND FRITTATA

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.