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Roasted Red Pepper and Kale Frittata
One serving
Ingredients
- 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
Directions
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.
