Kale and red pepper frittata

Kale and spinach both freeze well. Just grab handfuls as needed, both work for this recipe. Serves 4 - keeps 3 days in the fridge but this one is best eaten fresh


6 eggs
120 mls almond milk
1/2 tsp salt and pepper
1 tbsp extra virgin olive oil (EVOO)
2 cups kale leaves, chopped
1 red pepper, diced
1 cup cherry tomatoes, halved


  1. Preheat the oven to 200°C or you could use grill on medium.
  2. Whisk the eggs, milk, salt and pepper together.
  3. Heat the oil in a cast iron skillet over a medium heat. Add the kale, pepper and tomatoes and cook for 5-7 minutes until the kale is wilted and pepper is tender.
  4. Pour over the egg mix and let the eggs begin to set for about 30 seconds, before gently stirring to mix together.
  5. Transfer the skillet to the oven and bake for 12-15 minutes until the eggs are set.
  6. Remove and let it sit for a couple of minutes before turning out and serving.


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