Roasted Red Pepper and Kale Frittata

Whole Living, January/February January/February 2013
  • Yield Serves 1
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  • 1 Tbsp 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


  1. 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.

  2. Pour eggs over vegetables and transfer skillet to oven. Bake until eggs are cooked through, about 5 minutes.

Recipe Reviews

Reviews (2)

  • Lotus Carroll 30 Aug, 2013

    I've just started week two and was in the middle of preparing a recipe when the entire Week 2 Menu has disappeared from the site. I can't access it no matter what I try. Please fix immediately. I can't even finish the recipe I'm on, much less plan for tomorrow or the next day. Please fix!

  • LWhite83 21 Mar, 2013

    Really easy and quick! Why have I never snuck kale into a frittata before? Yum!