I like to have a frittata for breakfast, which is always brunch for me since I work evenings, so morning don’t often happen for me. A frittata is also suitable for dinner. Just make a nice tossed salad to go alongside. This particular frittata is really simple to make.
Frittata with Kale, Red Peppers, and Goat Cheese
- 1 tablespoon extra-virgin olive oil
- 1 small onion, minced
- 1/2 red bell pepper, cored, seeded, and diced
- 2 cups coarsely chopped kale
- 6 large eggs
- 1/2 cup crumbled goat cheese
- freshly ground black pepper
Heat oil in an oven-safe skillet (I use cast iron) over medium heat. Add onion and bell pepper, stirring occasionally, until onion begins to soften, about 5 minutes. Add kale and stir until wilted.
Meanwhile, beat eggs in a small bowl.
Pour eggs over vegetables in skillet, dot with goat cheese, and season with salt and pepper. Cook until eggs are all but set, then run under the broiler to finish the cooking.
Cut into wedges and serve.