Prep Time: 12 minutes

Cook Time: 30 minutes

Yield: Makes: 4 servings (serving size: 1/4 frittata)

Ingredients

  • 6 large eggs
  • 4 large egg whites
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 ounce Gruyère or Parmesan cheese, grated (3 TBSP)
  • 2 tablespoons chopped oregano
  • Cooking spray
  • 2 cups Braised Kale without cheese, drained, finely chopped
  • 3/4 cup chopped cherry tomatoes

 

Preparation

1. Preheat oven to 375°F. In a large bowl, whisk the first 6 ingredients (through oregano).

2. Lightly coat an 8-inch ovenproof cast-iron or nonstick skillet with cooking spray. Heat over medium. Add the kale and tomatoes. Cook, stirring, until hot (about 3 minutes). Add the eggs and swirl to distribute.

3. Transfer to the oven and bake until set and hot (about 20 minutes). Cut in wedges.

 

 

Nutritional Information

 

Calories per serving:

204

Fat: (g) 12.6
Saturated fat: (g)

3.6

Monounsaturated fat: (g)

6

Polyunsaturated fat: (g)

2.1

Protein: (g)

16

Carbohydrates: (g)

7

Fiber: (g)

2

Cholesterol: (mg)

283

Iron: (mg)

3

Sodium: (mg)

511

Calcium: (mg)

155