Ingredients

The following ingredients have 4 Servings
  • 1 tbs olive oil
  • 1/2 small red capsicum, thinly sliced
  • 1 small roma tomato, chopped
  • 50g baby purple kale leaves (see note) or English spinach
  • 2 eggs, plus 1 eggwhite, lightly beaten
  • 25g full cream fetta, crumbled
  • Chopped flat-leaf parsley leaves, to serve

Instruction

  • Preheat the grill to medium.
  • Heat oil in a small ovenproof frypan over medium heat. Add capsicum and cook for 2 minutes or until slightly softened.
  • Add tomato and kale, then season and cook for 2 minutes or until kale is wilted and tomato has softened. Add egg and cook, stirring, for 1 minute or until combined. Sprinkle over feta, then place the pan under the grill and cook for 3-4 minutes until set.
  • Cool slightly in pan, then carefully remove frittata and sprinkle with parsley to serve