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This kale and pepper frittata is not only really tasty but it’s packed with protein and full of healthy nutritional ingredients too. This is a great brunch for the weekend and hits the spot perfectly. The peppers which are rich in vitamins A, C and K add a delicious sweetness and crunch to this hearty recipe.

Kale and Pepper Frittata

This kale and pepper frittata is an ideal, tasty weekend breakfast or brunch and also completely versatile dinner option too.
Course Breakfast, Dinner, Lunch
Cuisine International
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 280kcal
Author Neil


  • 4 medium sized eggs
  • 3 tbsp fat free yogurt
  • Salt and Pepper to season
  • 1 tbsp olive oil
  • 2 spring onions finely chopped
  • ¼ red pepper chopped
  • ¼ orange pepper chopped
  • 30 g freshly chopped kale
  • 2 tbsp freshly grated parmesan cheese
  • 1 tbsp freshly chopped parsley


  • Pre-heat grill on medium, shelf in upper position, but not too close to the heat.
  • Break the eggs into a bowl, add the yogurt and beat together well, then season with salt and pepper.
  • Heat the oil in a shallow pan.
  • Add the spring onions and peppers, sauté for about 5 minutes until soft.
  • Add the kale, sauté everything for a further 2 minutes.
  • Pour the egg mixture into the pan and distribute it around to cover all the vegetables.
  • Cook the frittata without stirring until the bottom is firm and light brown. Do not allow to burn.
  • Remove the pan from the heat and sprinkle the parmesan cheese over the top.
  • Place the pan under the grill for 4 – 5 minutes until the frittata is golden brown.
  • Garnish with the parsley and then serve.


Serves 2 but can easily serve 4 for dinner. Nutritional values calculated below are for 2 servings


Calories: 280kcal | Carbohydrates: 8.4g | Protein: 18.7g | Fat: 19.1g | Saturated Fat: 6.1g | Cholesterol: 337.5mg | Sodium: 381.8mg | Fiber: 1.8g | Sugar: 3.9g | Vitamin A: 4150IU | Vitamin C: 85mg | Calcium: 310mg | Iron: 2.5mg