Bell Pepper And Kale Frittata Recipe By Tasty

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EASY KALE, RED PEPPER AND FETA FRITTATA



Easy Kale, Red Pepper and Feta Frittata image

This kale red pepper and feta frittata is a healthy, delicious dish worthy of breakfast, lunch, or dinner, and ready in just in a few minutes. It also doubles as an easy make-ahead breakfast for the week. (vegetarian, gluten-free)

Provided by Kaleigh

Categories     brunch

Time 35m

Number Of Ingredients 9

Olive oil or oil spray
3 cloves garlic, minced
1 medium red bell pepper, diced
2 cups kale, chopped
1/2 cup feta cheese crumbles
8 large eggs
1/2 cup milk
1/4 tsp freshly cracked black pepper
1/4 tsp sea salt

Steps:

  • Heat oven to 350°F. Generously spray or brush a 9 or 10-inch baking dish with oil.
  • Spread garlic, red peppers and kale in the baking dish. Sprinkle feta over vegetables.
  • In a medium bowl, whisk eggs, milk, pepper and salt.
  • Pour egg mixture over kale and feta in the dish.
  • Bake 25 to 35 minutes, or until eggs are set. Remove from oven and serve, or cool completely before storing.

Nutrition Facts : Calories 110 calories, Sugar 2.1 g, Sodium 238.4 mg, Fat 6.9 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.5 g, Protein 8.5 g, Cholesterol 194.7 mg

BELL PEPPER FRITTATA



Bell Pepper Frittata image

Very colorful, beautiful and delicious treat for brunch or dinner. From Southern Living, earned their highest rating. This is not difficult but takes a little time because the vegetables are sautéed separately. I've also made this in a 13x9 pan, it's just not as pretty.

Provided by LonghornMama

Categories     Breakfast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

3 garlic cloves, minced
1 large purple onion, sliced
2 red bell peppers, cut into thin strips
1 yellow bell pepper, cut into thin strips
3 tablespoons olive oil, divided
2 yellow squash, thinly sliced
2 zucchini, thinly sliced
1 (8 ounce) package fresh mushrooms, sliced
6 large eggs
1/4 cup whipping cream
2 1/2-3 teaspoons salt
2 teaspoons fresh ground pepper
8 slices sandwich bread, cubed
1 (8 ounce) package cream cheese, cubed
2 cups shredded swiss cheese

Steps:

  • Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
  • Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
  • Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
  • Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.
  • Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). Pour vegetable mixture into pan.
  • Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.

Nutrition Facts : Calories 439.7, Fat 30, SaturatedFat 14.2, Cholesterol 205.8, Sodium 1065.7, Carbohydrate 25.5, Fiber 3.2, Sugar 7.6, Protein 18.7

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