Inspiration from Martha Stewart's Roasted Red Pepper & Kale Frittata
Ingredients
1 tbsp extra-virgin olive oil
1 small onion, diced
1 cup chopped kale
1 red pepper, diced
Coarse salt and freshly ground black pepper
4 whisked large eggs
1/4 cup cream
Directions
Pour eggs over vegetables and transfer skillet to oven. Bake until eggs are cooked through and set, about 10 minutes. Flip it over onto a cutting board to slice and serve.
Serves 4; we split the frittata into quarters and two leftover for breakfast the following morning.
It's always Caturday!
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... and it's always naptime |
I really like kale now. This looks so good. Those cats are so cute!
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