Kale and Roasted Red Pepper Frittata - 1.8g Carbs, 0.1g Fiber, 1.6g Sugar
From: www.chow.com
Adapted from Rhea Yablon Kennedy
We partnered with the blog The Jew & The Carrot for some High Holidays
recipes. This colorful frittata by Rhea Yablon Kennedy is packed with
flavor and is incredibly versatile-almost any combination of blanched
or wilted greens and veggies will do.
Servings: 10
12 large eggs
3/4 cup milk, low fat
1/2 cup kale, blanched and coarsely chopped could also use
chard, baby Asian greens, or arugula
1/2 cup thinly sliced roasted red peppers could also use
steamed zucchini or yellow squash, or tomatoes
1 cup cheddar or pepper Jack cheese, shredded, non or low fat
Cooking oil or unsalted butter *
1. Combine eggs and milk in a large bowl and whisk until smooth. Stir
in vegetables and half of the cheese.
2. Heat oil or butter over medium heat in a large nonstick, ovenproof
frying pan. When oil shimmers or butter stops foaming, add egg mixture
to the pan, reduce heat to medium low, and cover. Allow to cook, making
sure there is no visible bubbling, until set.
3. Sprinkle remaining cheese on top and cook until melted or, if desired,
place the skillet under the broiler for a minute or two to brown the top.
4. Use a knife to loosen the sides of the frittata, turn onto a cutting
board, and slice. Serve hot, or chill and serve cold.
* Oil and Butter not included in nutrition information.
Servings: 10
Serving Size 96.3g
Nutrition per Serving:
116 Calories, 64 Calories from Fat, 7.1g Total Fat, 2.6g Saturated Fat,
0g Trans Fat, 258mg Cholesterol, 162mg Sodium, 1.8g Total Carbs,
0.1g Dietary Fiber, 1.6g Sugars, 11g Protein
Vitamin A 8% - Vitamin C 2% - Calcium 10% - Iron 7%
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