Veggie Frittata
Erin
ingredients
- vegetable oil cooking spray
- 1 teaspoon olive oil
- 1 medium jalapeño, seeded and finely chopped
- 1 large shallot, finely chopped
- 2 large leaves kale, thinly sliced (about 1 cup)
- 2 cloves garlic, chopped
- 2 large leaves kale, thinly sliced (about 1 cup)
- 4 egg whites
- 2 whole eggs
- 3 tablespoons nonfat plain yogurt
- 2 tablespoons grated Parmesan
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 slices whole-wheat bread
directions
- 1
Heat oven to 350°. Coat an 8-inch ovensafe skillet with cooking spray. Heat oil over medium-high heat. Add jalapeño, shallot and garlic. Reduce heat to medium and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes. Add kale and cook until it begins to soften, 4 to 5 minutes more. Mix whole eggs, egg whites, yogurt, Parmesan, salt and pepper in a bowl.
- 2
Transfer kale mixture to a plate and coat skillet again with cooking spray. Return kale to skillet and pour in egg mixture. Bake, uncovered, until eggs are firm in the center, 15 to 20 minutes. Cool 5 minutes before slicing. Cool completely before storing in an airtight container, refrigerated, for up to 1 week. Serve each slice with a piece of toast.
Source: Erin
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