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Capsicum, kale and feta frittata

Name: Capsicum, kale and feta frittata
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 1
Ingredients: 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 full cream fetta, crumbled; Chopped flat-leaf parsley leaves, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

Cook up a pan of antioxidant-rich kale leaves with capsicum and eggs for a bright vegetarian meal.

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 full cream fetta, crumbled
Chopped flat-leaf parsley leaves, to serve

Method

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