LOW CALORIE VEGETABLE FRITTATA
From Self Magazine! This stays great in the fridge and can be reheated for a healthy and quick breakfast all week long. Self says that eggs can help you drop pounds by revving your calorie burn and curbing cravings. (If you aren't a huge kale fan, even though it is great for you, just sub fresh spinach.)
Provided by Mandrin
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Coat an 8-inch oven-safe skillet with cooking spray.
- Heat oil over medium-high heat and add jalapeño, shallot and garlic.
- Reduce heat to medium and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes.
- Add kale and cook until it begins to soften, 4 to 5 minutes more.
- Mix whole eggs, egg whites, yogurt, Parmesan, salt and pepper in a bowl.
- Transfer kale mixture to a plate and coat skillet again with cooking spray.
- Return kale to skillet and pour in egg mixture.
- Bake, uncovered, until eggs are firm in the center, 15 to 20 minutes.
- Cool 5 minutes before slicing. Cool completely before storing in an airtight container, refrigerated, for up to 1 week. Serve each slice with a piece of toast.
Nutrition Facts : Calories 138.9, Fat 4.3, SaturatedFat 1.2, Cholesterol 72.1, Sodium 346, Carbohydrate 17.2, Fiber 2.5, Sugar 2.5, Protein 9.2
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Gabriel Iwunor
[email protected]This frittata is a great make-ahead breakfast or lunch. I like to make it on the weekend and then eat it throughout the week.
Qasam Ali
[email protected]I'm not usually a fan of frittatas, but this one was really good. It was light and fluffy, and the vegetables were cooked perfectly.
C Noble
[email protected]This frittata is a great way to use up leftover vegetables. I always have a bunch of zucchini and tomatoes in my fridge, so this recipe is perfect for me.
Sharani Sasikaran
[email protected]I've been making this frittata for years and it's always a crowd-pleaser. It's a great dish to serve for brunch or dinner.
Nakubulwa Shamie
[email protected]This frittata is perfect for a quick and easy weeknight meal. I highly recommend it!
marlene cozad
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but it packs a lot of flavor.
Abdulwahab Rai
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids love it!
Zachary Arnold
[email protected]This recipe is a lifesaver! I'm always looking for healthy and easy breakfast options, and this frittata fits the bill perfectly.
Arwi Bista
[email protected]I'm not a big fan of frittatas, but this one was really good. The vegetables were cooked perfectly and the eggs were fluffy.
Hiya Aktar
[email protected]This frittata was so easy to make and it turned out perfectly. I served it with a side of fruit and it was a delicious and healthy breakfast.
Spice liana
[email protected]I love that this frittata is so versatile. You can add any vegetables you like, or even some cooked meat. It's a great way to clean out your fridge!
Alexis Hernandez Pacheco
[email protected]I've made this frittata several times now and it's always a winner. It's a great dish for brunch or dinner.
Morgan Ariano
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, tomatoes, and basil from my garden and they worked perfectly in this frittata.
Fafi Negash
[email protected]I made this frittata for breakfast and it was delicious! The vegetables were cooked perfectly and the eggs were fluffy. I will definitely be making this again.
Harun Ahmed
[email protected]This frittata was a hit with my family! We loved the combination of zucchini, tomatoes, and basil. It was also really easy to make, which is always a plus.