Capsicum, kale and feta frittata

Capsicum, kale and feta frittata


(1 serving)  – (double recipe for 2 servings)

  • 1 tbs olive oil
  • ½ small red capsicum (bell pepper), thinly sliced
  • 1 small tomato, chopped
  • 50g baby purple kale leaves (see note) or English spinach
  • 2 eggs, plus 1 egg white, lightly beaten
  • 25g feta, crumbled
  • Chopped flat-leaf parsley leaves, to serve


Preheat the grill to medium.

Heat oil in a small ovenproof frypan over medium heat. Add capsicum and cook for 2 minutes or until slightly softened.

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.

Cool slightly in pan, then carefully remove frittata and sprinkle with parsley to serve.

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