Garden To Table Recipes

Roasted Red Pepper and Kale Frittata

One serving


  • 1 tbsp. olive oil
  • ¼ Walla Walla onion, chopped
  • 1 clove garlic, chopped
  • 1 c. Lacinato (dinosaur) kale, ripped into bite sized pieces
  • ¼ c. red bell pepper, diced
  • 2 large eggs
  • Kosher salt and pepper
  • Italian parsley, optional


Pre-heat oven to 350°F.

In small cast iron skillet, heat olive oil over medium heat. Add onion and garlic. Cook until onion is translucent and soft, about 3-4 minutes. Add kale and cook until just wilted, about 2 minutes. Add red pepper and continue cooking about 2 minutes. Season with salt and pepper. Pour whisked eggs atop vegetables and transfer to oven. Bake until eggs are cooked through, about 5 minutes. Garnish with parsley.

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