Gluten Free/ Low Carb/ Main Dishes/ Vegetarian

Kale, Red Pepper & Onion and Feta Frittata

kale frittata

A kale frittata makes a hearty dish and with red pepper makes a colourful plate.


As you will know by now, I love a frittata.  It’s my “let’s whip up something quick dish”.  I had bunches of kale lying around, as you do, so thought I’d use it in a frittata in place of spinach.  It tasted better than I had anticipated and even the Chief Taster munched a large piece for lunch.  It was colourful and tasty – just as I like my food!


Kale, Red Pepper & Onion and Feta Frittata

  • Servings: 2-4
  • Difficulty: easy
  • Print


2 cloves garlic, peeled and finely chopped

1 red onion, peeled and chopped into slices

1 red pepper, deseeded and diced

2 large handfuls kale

4oz feta cheese

1 tomato, diced

8 eggs

1/2 tspn salt

1/2 tspn black pepper

2-3 tblspn olive oil



  • Heat the oil in a frying pan on a medium heat.
  • Gently saute the garlic and onion for about 5 minutes until soft.
  • Add the red pepper and cook for a further 3-5 minutes.
  • Add the tomato and kale and cook until the kale has slightly wilted.
  • In a bowl, beat the eggs, season with the salt and pepper, then crumble in the feta cheese.
  • Pour the egg mixture into the frying pan and cook until the bottom of the mixture is set.
  • Place the frying pan under a pre-heated grill and cook until the top of the frittata is set.
  • Eat and enjoy!

Serves 2-4


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  • Reply
    July 31, 2015 at 8:31 am

    I made this tasty frittata & used fresh cavolo nero leaves from my own garden in here! Divine! xxx

    • Reply
      July 31, 2015 at 3:36 pm

      So jealous about your garden! Must be just lovely to pick your own veggies! (my current garden is mainly lawn so can’t dig it up).

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