Kale & Red Pepper Frittata
Ingredients
- 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
Instructions
- 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!
Notes
No Kale
Use spinach instead.
No Red Bell Pepper
Use a bell pepper of another color instead.
Leftovers
Keep in the fridge for up to 3 days.
Use spinach instead.
No Red Bell Pepper
Use a bell pepper of another color instead.
Leftovers
Keep in the fridge for up to 3 days.
0 Comments