1/2 small red capsicum, thinly sliced
1 small roma tomato, chopped
50g/1.7oz baby purple kale leaves or spinach.
2 eggs, plus 1 eggwhite, lightly beaten
25g/0.88oz feta, crumbled
Step 1: Preheat the grill to medium.
Step 2: Oil an ovenproof frypan over medium heat and then add capsicum and cook for 2 minutes or until slightly softened.
Step 3: Add tomato and kale 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 feta over the mixture and then place the pan under the grill and cook for 3-4 minutes until set.
Step 4: Cool slightly in pan, remove and serve with some fresh parsley (optional).
Recipe: Delicious – November 2013 , Page 124. Jill Dupleix.