Breakfast/ Dinner

Red Pepper and Kale Frittata

Red Pepper and Kale Frittata in cast iron skillet

I love anything breakfast-y as we LOVE eating breakfast for breakfast or for dinner in our house (we call that “binner”). And it is so easy to whip together an egg dish. We for sure have breakfast for dinner twice a month! I typically will serve this with roasted sweet potatoes on the side and maybe organic breakfast sausage.

Red Pepper and Kale Frittata

Print Recipe
Serves: 8 Cooking Time: 30 minutes


  • 12 eggs
  • 1/2 cup whole milk
  • Salt & pepper to taste
  • 4oz shredded fresh mozzarella cheese
  • 1 tbsp. olive oil
  • 1 garlic glove, minced
  • 1 red pepper, thinly sliced
  • 1/4 cup chopped yellow onion
  • 2 cups chopped kale



Preheat oven to 375


In large bowl, whisk together eggs, milk, and salt and pepper. Add cheese. Stir and set egg mix aside.


Heat olive oil in cast iron pan over medium heat. Add garlic, red pepper, and onion and sauté for about 10 minutes or until peppers begin to wilt. Add chopped kale and stir. Continue cooking for about 2 minutes.


Poor egg mixture over veggies and cook in skillet until mixture begins to set; about 5 minutes.


Transfer skillet to oven and bake for about 15-20 minutes, or until mixture is fully set and golden brown.




You will need either a 10" or 12" cast iron skillet for this recipe.


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1 Comment

  • Reply
    Kari Tolifson
    July 20, 2017 at 7:20 pm

    This looks yummy; can’t wait to make it!

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