Best 2 Roasted Red Pepper And Kale Frittata Recipes

Indulge in a culinary journey with ourRoasted Red Pepper and Kale Frittata, a vibrant and flavorful dish that tantalizes the taste buds and nourishes the body. This frittata showcases a symphony of textures and flavors, featuring tender kale, roasted red peppers, and a medley of herbs and spices, all bound together by a rich egg custard. As the frittata bakes to golden perfection, its aromas fill the kitchen, promising a delightful dining experience. In addition to the classic Roasted Red Pepper and Kale Frittata, this article presents a diverse collection of frittata recipes, each with its own unique flair. From the hearty Sausage and Potato Frittata to the light and fluffy Spinach and Feta Frittata, there's a frittata for every palate and occasion. Whether you're seeking a wholesome breakfast, a satisfying lunch, or a delectable dinner, these frittatas are sure to impress.

Let's cook with our recipes!

ROASTED RED PEPPER AND KALE FRITTATA

Roasted Red Pepper and Kale Frittata image

Kale, roasted red pepper, and scallion make this frittata savory and tasty.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

1 tablespoon extra-virgin olive oil
1 sliced scallion
1 cup chopped kale
1/4 cup diced roasted red pepper
Coarse salt and freshly ground black pepper
2 whisked large eggs

Steps:

Heat oven to 350 degrees. In a small ovenproof skillet, heat oil over medium heat. Add scallion and kale and cook, stirring, until just wilted, about 2 minutes. Add red pepper and cook until heated through. Season with salt and pepper.
Pour eggs over vegetables and transfer skillet to oven. Bake until eggs are cooked through, about 5 minutes.

Nutrition Facts : Calories 315 g, Fat 24 g, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, Sodium 439 g

SLOW COOKER FRITTATA WITH KALE, ROASTED RED PEPPER, AND FETA

Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta image

Number Of Ingredients 1

Ingredients

1 dash blah

Steps:

Instructions: Wash kale if needed, and spin dry or dry with paper towels. Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high. When the oil is hot, add the kale and saute until it's softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan. If you're using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker. If you're using the Ninja Cooker, turn to Slow Cook/Low setting. Drain red peppers and chop into fairly small pieces. Slice the green onions and crumble the Feta. Add the chopped red pepper and sliced green onion to the slow cooker with the kale. Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined. Season with Spike Seasoning and black pepper, then sprinkle on the Feta. Cook on low for 2 - 3 hours, or until the frittata is well set and cheese is melted. (I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that. I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don't use the Ninja Cooker.) Serve hot, with a dollop of low-fat sour cream if desired. This will keep well in the fridge for several days and can be reheated in the microwave. (Don't microwave too long or it will get rubbery.)

Tips:

Choose ripe and colorful bell peppers: Look for peppers that are firm and have a deep, even color. Avoid peppers that are bruised or have soft spots.

Roast the peppers properly: Roasting the peppers brings out their natural sweetness and flavor. Make sure to roast them until they are slightly charred and tender.

Use fresh kale: Fresh kale is best for this recipe. If you can't find fresh kale, you can use frozen kale, but be sure to thaw it and squeeze out any excess water before using.

Don't overcook the eggs: The eggs should be cooked through but still slightly runny in the center. Overcooked eggs will be tough and rubbery.

Serve immediately: Frittata is best served immediately after it is cooked. However, it can be stored in the refrigerator for up to 3 days.

Conclusion:

This roasted red pepper and kale frittata is a delicious and nutritious breakfast, lunch, or dinner option. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, this frittata is sure to be a hit with everyone who tries it.