Roasted Red Pepper and Kale Frittata

Roasted Red Pepper and Kale Frittata
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 320.9
  • Total Fat: 24.2 g
  • Cholesterol: 372.0 mg
  • Sodium: 455.9 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 16.0 g

View full nutritional breakdown of Roasted Red Pepper and Kale Frittata calories by ingredient
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Number of Servings: 1


    1 Tbsp 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


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.

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user ME_LISSA.

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