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Kale, Potato, and Onion Frittata

3.3

(23)

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Kale, Potato, and Onion FrittataJohn Valiant

All hail kale: Research shows it turns on your body's natural detoxifying enzymes to help ward off lung and stomach cancers.

Serve with:

A baked tomato and a salad per person. Halve tomato. Top each half with 2 tablespoons grated Parmesan, 1 teaspoon olive oil and 1/8 teaspoon each chopped garlic, thyme, basil and parsley; season with pepper. Broil 3 to 5 minutes. Combine 1 cup mixed lettuces, 1 slice red onion and 1/2 tsp each vinegar and olive oil.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

Vegetable oil cooking spray
1 yellow or white onion, sliced
1 pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
2 cloves garlic, chopped
2 cups boiled diced potatoes
2 whole eggs
2 egg whites
1/2 teaspoon paprika (preferably smoked)

Preparation

  1. Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

Nutrition Per Serving

Per serving with side: 383 calories
20 g fat
6 g saturated
34 g carbohydrates
7 g fiber
19 g protein
#### Nutritional analysis provided by Self
Per serving: 153 calories
3 g fat
1 g saturated
24 g carbohydrates
4 g fiber
9 g protein
#### Nutritional analysis provided by Self
TagsFrittataEggKaleLeafy GreensVegetablePotatoRoot VegetableOnionMainDinnerGluten FreeDairy FreeNut FreeVegetarianCast Iron SkilletSelf

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