Kale and Sun-Dried Tomato Frittata with Potatoes
Today’s most popular superfood, kale, is now making an appearance on the breakfast table. Whip up this super simple frittata for a nutrient-rich start to your day. (Kale is loaded with vitamins A and C, for example. It also has calcium, protective phytonutrients, and omega-3 fatty acids, which are good for your brain and your heart.) And don’t worry, we haven’t forgotten the most important ingredient—flavor!
- 6 large egg whites
- 5 large eggs
- ¼ teaspoon ground black pepper
- ½ teaspoon salt, divided
- 1/2 cup drained oil-packed sun-dried
- tomatoes, thinly sliced
- ½ cup low-fat four-cheese Mexican blend
- 2 scallions, finely chopped
- 1 tablespoon olive oil, divided
- 2 medium Russet potatoes, cut into
- ½-inch cubes
- 3 cups packaged sliced kale
- 1 medium yellow onion, finely chopped
Preheat oven to 350 degrees F.
In a medium bowl, whisk together eggs, pepper and ¼ teaspoon salt until combined. Stir in sun-dried tomatoes, cheese and scallions. Set aside.
In a 10-inch ovenproof nonstick skillet, warm ½ tablespoon oil over medium-high heat. Add potatoes and remaining ¼ teaspoon salt, stirring constantly and sautéing until potatoes are golden and just tender, about 5 to 6 minutes. Transfer potatoes to a dish and set aside.
Warm remaining ½ tablespoon oil in the skillet over medium-high heat. Add onion and, stirring pretty constantly, cook until golden, about 3 to 4 minutes. Stir in kale, mixing with onion, and cook until wilted, about 2 to 3 minutes.
Stir egg mixture again; then, still over medium-high heat, pour egg mixture over the vegetables in the pan. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for 1 or 2 minutes, until you see the eggs at the edges of the pan beginning to set. Remove from heat.
Transfer the pan to the oven and bake until the eggs in the center are set, about 12 minutes. Cool for a few minutes; then slice in half and cut each half into three wedges. Serve.