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!

Portions: 6

Serving: 221g

Ingredients
  • 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
Instructions
1
Preheat oven to 350 degrees F.
2
In a medium bowl, whisk together eggs, pepper and ¼ teaspoon salt until combined. Stir in sun-dried tomatoes, cheese and scallions. Set aside.
3
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.
4
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.
5
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.
6
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.
Nutrition Facts:
Calories
230
Carbs
19g
protein
11g
fat
10g
sat. fat
2g
sodium
334mg
fiber
3g
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