NME Kale and Red Pepper Frittata

Updated: Dec 9, 2020

4 Servings 30 minutes


8 Eggs

1/2 cup Unsweetened Almond Milk

1/2 tsp Sea Salt

1/2 tsp Black Pepper

1 tbsp Extra Virgin Olive Oil

2 cups Kale Leaves (chopped)

1 Red Bell Pepper (chopped)

1 cup Cherry Tomatoes (halved)


  1. Preheat oven to 400°F (204°C).

  2. Whisk the eggs, almond milk, salt and pepper together in a mixing bowl. Set aside.

  3. Heat the oil in a cast iron skillet over medium heat. Add the kale, pepper, and tomatoes. Cook for 5 to 7 minutes, or until the kale is wilted and peppers are tender.

  4. Pour the whisked eggs into the pan with the vegetables and let the eggs begin to set for about 30 seconds, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the eggs have set.

  5. Remove the skillet from the oven and let sit for about 5 minutes before cutting into wedges. Serve and enjoy!

Nutrition per serving

Calories 210

Fat 13g

Carbs 7g

Protein 14g

Fiber 2g

Sugar 3g


No Kale - Sub with Spinach

No Red Pepper - use any pepper

Leftovers- Keep in the fridge for up to 3 days.


NMELifestyle LLC.

3 views0 comments

Recent Posts

See All