Kale and Roasted Red Pepper Frittata
- 12 large eggs
- 3/4 cup milk
- 1/2 cup blanched and coarsely chopped kale (could also use chard, baby Asian greens, or arugula)
- 1/2 cup thinly sliced roasted red peppers (could also use steamed zucchini or yellow squash, or tomatoes)
- 1 cup shredded cheddar or pepper jack cheese
- Cooking oil or unsalted butter
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Kale (1/2 cup)
- Cooking & Baking
- Red peppers, roasted (1/2 cup)
- Dairy
- Cheddar or pepper jack cheese (1 cup)
- Cooking oil or unsalted butter (1)
- Milk (3/4 cup)
- Refrigerated
- Eggs, large (12)
Preparation
Read recipe preparation on chow.com
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Published February 15, 2011 (2 years ago).
7 people saved this recipe.
