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Breakfast recipe · from the recipe book

Smoky Pepper-Onion Oven Frittata with Kale Salad

A tall, custardy frittata with sweet charred peppers, jammy onions, smoked paprika and sharp cheddar, served with a crisp kale salad in a tangy cider-mustard dressing.

Smoky Pepper-Onion Oven Frittata with Kale Salad

Ingredients

  • 8 large400 gEggs
  • 4 large132 gEgg whites
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 1 whole14 gJalapeñoseeded and minced
  • 1½ medium160 gYellow onionthinly sliced
  • ½ cup shredded60 gCheddar cheeseshredded
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 2 tbsp27 gOlive oil
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 5¾ cups chopped120 gKalestems removed, thinly sliced
  • 1 tbsp15 gApple cider vinegar
  • 1½ tsp8 gYellow mustard
  • 2½ tbsp20 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 375°F (190°C) and grease an 8x8-inch baking dish with 1 teaspoon of the olive oil.
  2. Heat half of the remaining olive oil in a skillet over medium heat. Cook the onion for 8 minutes until soft and golden, then add the bell pepper and jalapeño and cook 5 minutes more until tender and lightly charred. Stir in the smoked paprika and spread the vegetables in the baking dish.
  3. In a bowl, whisk the egg, egg whites, milk, two-thirds of the salt and the black pepper. Pour the egg mixture over the vegetables and scatter the cheddar on top.
  4. Bake 22 to 25 minutes, until the center is set and reaches 160°F (71°C). Rest 5 minutes.
  5. While it bakes, whisk the cider vinegar, mustard, the last of the olive oil and the remaining salt in a large bowl to make the dressing. Add the kale and massage for 1 to 2 minutes until it softens.
  6. Toast the pumpkin seeds in the dry skillet for 2 to 3 minutes and scatter them over the kale.
  7. Cut the frittata into 4 squares and serve each with the kale salad.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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