Cook up a pan of antioxidant-rich kale leaves with capsicum and eggs for a bright vegetarian meal.


  • 1 tbs olive oil
  • 1/2 small red capsicum, thinly sliced
  • 1 small roma tomato, chopped
  • 50g baby purple kale leaves (see note) or English spinach
  • 2 eggs, plus 1 eggwhite, lightly beaten
  • 25g feta, crumbled
  • Chopped flat-leaf parsley leaves, to serve


  1. Preheat the grill to medium.
  2. Heat oil in a small ovenproof frypan over medium heat. Add capsicum and cook for 2 minutes or until slightly softened.
  3. Add tomato and kale, then season and cook for 2 minutes or until kale is wilted and tomato has softened. Add egg and cook, stirring, for 1 minute or until combined. Sprinkle over feta, then place the pan under the grill and cook for 3-4 minutes until set.
  4. Cool slightly in pan, then carefully remove frittata and sprinkle with parsley to serve