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