Garden Frittata
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Ingredients
- 4 large eggs
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 medium unpeeled red potatoes
- 1/2 tablespoon olive oil
- 4 cups Italian kale, or other kale variety
- 1/4 cup chopped onion
- 1/2 red bell pepper (chopped)
Instructions
- Beat eggs, pepper, and salt in large bowl; set aside.
- Microwave potatoes until slightly soft, but not completely cooked; then cube. (Alternate method without microwave: Cube potatoes and boil 5 minutes until slightly soft; then drain.)
- Chop remaining vegetables while potatoes cool. Mix vegetables together.
- Heat oil in a 10-inch non-stick skillet. Sauté vegetables for 5 to 8 minutes; add to eggs and mix well.
- Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
- Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 160 ºF.
Nutrition
| Calories | 180 |
|---|---|
| Protein | 9 g |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Cholesterol | 185 mg |
| Sodium | 240 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation