Cook up a pan of antioxidant-rich kale leaves with capsicum and eggs for a bright vegetarian meal.
- 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
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set