Capsicum, kale and feta frittata

Ingredients (1 serving)  – (double recipe for 2 servings):

• 1 tbs olive oil
• ½ small red capsicum (bell pepper), thinly sliced
• 1 small tomato, chopped
• 50g baby purple kale leaves (see note) or English spinach
• 2 eggs, plus 1 egg white, lightly beaten
• 25g feta, crumbled
• Chopped flat-leaf parsley leaves, to serve

Method:

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.
4. Add egg and cook, stirring, for 1 minute or until combined.
5. Sprinkle over feta, then place the pan under the grill and cook for 3-4 minutes until set.
6. Cool slightly in pan, then carefully remove frittata and sprinkle with parsley to serve.