From the library
Garden Frittata
This frittata with its blend of colorful vegetables and fresh eggs makes a deliciously nutritious single-dish meal for breakfast, brunch, or supper.
Makes 4 portions9 steps
183
kcal · per 1
9g
Protein
21g
Carbs
7g
Fat
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
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- 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.
USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food · public domain
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