Roasted Red Pepper and Kale Fritatta
Prep Time
30 minutes
Prep Notes
Almost any vegetable you have on hand can go into this frittata. Simply choose 2 of what you have. It could be mushrooms and red peppers, or asparagus, broccoli, or even zucchini squash.
Cooking Time
10-15 minutes total
Yields
2 Servings
Ingredients
1 Tbsp Grapeseed Oil
1 Scallion, sliced
1 cup Dino Kale, remove the center stem and chaffanad, chop the leafy part
1/4 cup Red Bell Pepper, diced
1/4 cup Mushrooms thickly sliced
3 Large Eggs
Directions
1. Preheat the oven to 350 degrees
2. In a small oven proof skillet, heat Grapeseed oil over medium heat
3. Add sliced scallion and chopped Kale and cook, stirring until just wilted, about 2 minutes.
4. Add red peppers and mushrooms and cook until heated through.
5. Wisk the 3 eggs in a bowl and then pour the mixture over the vegetables and transfer the skillet to the oven
6. Bake until the eggs are cooked through, about 5 minutes.
Notes
Prep the vegetables and the beat the eggs before you start cooking as it goes pretty fast.