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 |
