(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.