Red capsicum is sweet, crunchy and rich in Vitamin A for immune health.
This recipe is so versatile, you can easily substitute for other veggies you have in the fridge to reduce on waste.
Capsicum & Kale Frittata
Rated 5.0 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Calories
195
Red capsicum is sweet, crunchy and rich in Vitamin A for immune health.
This recipe is so versatile, you can easily substitute for other veggies you have in the fridge to reduce on waste.
Cailie Ford, Clinical Nutritionist (BHSc)
Ingredients
- 8 Eggs
- 120ml Skim milk (or milk of choice)
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 Tbsp Extra Virgin Olive Oil
- 40 grams Kale Leaves (chopped)
- 1 Red Capsicum (chopped)
- 150g Tomatoes chopped into bite-sized pieces)
Directions
Preheat oven to 200°C.
Whisk the eggs, almond milk, salt and capsicum together in a mixing bowl. Set aside.
Heat the oil in a cast iron skillet over medium heat. Add the kale, capsicum, 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!
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 195
- Carbs
- 5 grams
- Protein
- 13.6 grams
- Fat
- 14 grams
- Fiber
- 2 grams
