Capsicum, kale and feta frittata

Cook up a pan of antioxidant-rich kale leaves with capsicum and eggs for a bright vegetarian meal.

Recipe «Capsicum, kale and feta frittata» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbs olive oil, 1/2 small red capsicum, thinly sliced, 1 small roma tomato, chopped, 50g baby purple kale leaves or English spinach, 2 eggs, plus 1 eggwhite, lightly beaten , 25g feta, crumbled, Chopped flat-leaf parsley leaves, to serve .

Ingredients:

• 1 tbs olive oil 
• 1/2 small red capsicum, thinly sliced 
• 1 small roma tomato, chopped 
• 50g baby purple kale leaves or English spinach 
• 2 eggs, plus 1 eggwhite, lightly beaten 
• 25g feta, crumbled 
• Chopped flat-leaf parsley leaves, to serve 

Instructions

1. Preheat the grill to medium.
2. Heat oil in a small ovenproof frypan over medium heat. Add capsicum and cook for 2 minutes or until slightly softened.
3. 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.
4. Cool slightly in pan, then carefully remove frittata and sprinkle with parsley to serve