Recipe · 30 min
Bell Pepper, Kale & Goat Cheese Frittata
- 30 min
- 2–6 servings
- 364 kcal / serving
A sturdy weeknight frittata with kale, bell pepper and goat cheese. The combination yields a tender interior with bright pepper notes and a creamy bite from the goat cheese.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 6eggs
- 1 clovegarlic
- ½ (4 oz) loggoat cheese
- ½ bunchkale
- 1red bell pepper
- red bell peppers
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ bunchkale
- 1red bell pepper
- red bell peppers
Dairy, eggs & chilled
- 6eggs
- ½ (4 oz) loggoat cheese
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| eggs | 6 | 12 | 18 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| red bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash all produce and pat dry.
- Preheat the oven broiler and position the rack in the upper third of the oven.
- Trim the kale stems, then chop the leaves into 1‑inch strips and transfer to a bowl; mince the garlic and add it to the kale.
- Heat an ovenproof skillet over medium and add a drizzle of olive oil to coat the bottom.
- Quarter the peppers, remove seeds and membranes, and dice them; add to the skillet and season with salt and pepper, cooking until softened, 4–5 minutes.
- In a bowl, whisk the eggs with water, salt, and pepper.
- Add the kale to the skillet and cook, tossing, until wilted, 2–3 minutes.
- Pour the egg mixture over the vegetables in the skillet and cook until mostly set, about 4–5 minutes, tilting the pan and lifting edges to let the eggs flow underneath.
- Crumble the goat cheese over the top, then transfer the skillet to the oven and broil for 2–3 minutes until the top is set and lightly browned.
- Cut the frittata into wedges and serve.
Two tips
- Leftovers keep refrigerated for 1–2 days; reheat gently in a skillet.
- Serve wedges with a simple green salad dressed with olive oil and salt.
Nutrition per serving
- Calories
- 364 kcal
- Protein
- 24 g
- Carbs
- 9 g
- Fat
- 26 g
- Fiber
- 2 g
- Sodium
- 312 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.