cooked food on black ceramic plate

Kale & Red Pepper Frittata

Cook Time 30 mins
Servings 4
Calories 195 kcal


  • 8 Egg
  • 120 milliliters Unsweetened Almond Milk
  • 3 grams Sea Salt
  • 1 gram Black Pepper
  • 15 milliliters Extra Virgin Olive Oil
  • 42 grams Kale Leaves chopped
  • 1 Red Bell Pepper chopped
  • 149 grams Cherry Tomatoes halved


  • Preheat oven to 400°F (204°C).
  • Whisk the eggs, almond milk, salt and pepper together in a mixing bowl. Set aside.
  • Heat the oil in a cast iron skillet over medium heat. Add the kale, pepper, and tomatoes. Cook for 5 to 7 minutes, or until the kale is wilted and peppers are tender.
  • Pour the whisked eggs into the pan with the vegetables and let the eggs begin to set for about 30 seconds, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the eggs have set.
  • Remove the skillet from the oven and let sit for about 5 minutes before cutting into wedges. Serve and enjoy!


No Kale
Use spinach instead.
No Red Bell Pepper
Use a bell pepper of another color instead.
Keep in the fridge for up to 3 days.