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Kale-Goat Cheese Frittata
- 2 cups coarsely torn fresh kale
- 1 medium onion, halved and thinly sliced
- 2 teaspoons olive oil
- 6 eggs
- 4 egg whites
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup drained oil-packed dried tomatoes, thinly sliced
- 1 ounce goat cheese, crumbled
1. Preheat broiler. In 10-inch ovenproof nonstick skillet, cook and stir kale and onion in oil over medium heat for 10 minutes until onion is tender.
2. Meanwhile, in medium bowl whisk together eggs, egg whites, salt, and pepper. Pour over kale mixture in skillet. Cook over medium-low heat. As egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set but still glossy and moist.
3. Sprinkle egg mixture with dried tomatoes and goat cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until eggs are set. Cut into wedges to serve. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 145,
- Fat, total (g) 9,
- chol. (mg) 216,
- sat. fat (g) 3,
- carb. (g) 6,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 11,
- vit. A (IU) 3693,
- vit. C (mg) 32,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 242,
- Potassium (mg) 304,
- calcium (mg) 111,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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