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.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Low-Calorie
• Low-Sodium
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat
• Low-Carb

Tags

• sauté
• healthy
• comfort food
• budget-friendly
• fresh

Ingredients

• 4 eggs (large)
• 0.25 teaspoon ground black pepper (ground)
• 0.25 teaspoon salt
• 2 red potatoes (medium, unpeeled)
• 0.5 tablespoon olive oil
• 4 cup Italian kale
• 0.25 cup onion (chopped)
• 0.5 red bell pepper (chopped)

Instructions

1. Beat eggs, pepper, and salt in large bowl; set aside.
2. 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.
3. Mix vegetables together.
4. Heat oil in a 10-inch non-stick skillet.
5. Sauté vegetables for 5 to 8 minutes; add to eggs and mix well.
6. Pour egg-vegetable mixture into the same skillet.
7. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
8. Cover and let sit until eggs are completely set, about 5 minutes.
9. Egg dishes should be cooked to 160 ºF.

Nutrition (per serving)

• Calories: 183
• Protein: 9.3 g
• Carbohydrates: 20.7 g
• Fat: 7.3 g
• Fiber: 3.1 g
• Sodium: 239 mg
• Saturated Fat: 2 g
• Sugar: 2.6 g
• Cholesterol: 206 mg