Frittatas are one of my very favorite quick and easy meals. On days where I can’t stick with my meal plan, or during times when I (oops!) have been slacking on my meal plans, frittatas frequently come to my rescue. Even when the cupboards and fridge are looking bare because we haven’t made it to the grocery store, I still generally have ingredients to throw a frittata together.
A frittata is like an omelette that you don’t flip, but gently cook covered on the stovetop and finish under the broiler. I love how easy they are to make!
Let’s not forget how versatile they are, too. Any basic recipe can be revamped by switching up the vegetable combinations, adding or taking away a meat ingredient, or substituting the cheese called for in the recipe.
Frittatas are also a fantastic way to add more vegetables to the diet. I’m always trying to think up ways to add more fruits and vegetables to our meals, and I can easily do that with a frittata!
Kale stars in this frittata. It’s my very favorite green and is easily found in almost every grocery store. I like to choose organic when I have the option. Bright, sweet red peppers add a burst of flavor and a gorgeous contrast of color, too.
Whether you’re planning an Easter brunch or just want to add a healthy and simple recipe to your dinner plans, this Kale and Red Pepper Frittata is sure to be a hit!
Kale and Red Pepper Frittata
- 2 tablespoons butter
- 1/2 cup diced onion
- 1/2 pound (about one bunch) thinly sliced kale, rinsed and not dried
- 8 eggs
- 1/4 cup sour cream
- 3/4 cup milk
- 1/2 cup finely diced red pepper
- 1/4 cup shredded sharp Italian cheese (like Parmesan or Romano)
- 3/4 cup and 1/4 cup shredded Provolone cheese, divided
- 1 teaspoon salt
- Heat a heavy, ovenproof 8 or 10 inch skillet over medium low heat. Cast iron skillets (aff link) are my absolute favorite for recipes like this!
- Melt the butter and add the onion to sauté for 2-3 minutes, or until lightly transparent. Reduce heat to low.
- Add the damp kale, stir, cover, and gently cook for about 10 minutes, stirring two or three times while cooking. If the kale starts to brown, reduce the heat. If it starts to dry out, add a tablespoon of water. After cooking, the kale should be softened and a nice bright green.
- While the kale cooks, beat together the eggs in a medium mixing bowl. Add the remaining ingredient, except for the separated 1/4 cup of Provolone, and whisk together until combined.
- Pour the egg mixture evenly over the kale in the skillet, cover, and gently cook over low heat for about ten minutes, then remove the cover. The frittata should be set around the edges but still moist and jiggly in the center. If not, cover it again and continue cooking for a few more minutes. While the frittata cooks, preheat the broiler.
- Sprinkle the remaining 1/4 cup Provolone over the frittata, then place it under the broiler for 2-3 minutes until lightly browned. Carefully remove the skillet with heavy potholders.
- Allow to cool slightly, then slice and serve.
I love to serve a delicious frittata with a green salad, fruit slices, and a homemade bread like my sourdough oat biscuits. Meals like that leave me feeling so healthy and satisfied!