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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1
183
Calories
9g
Protein
21g
Carbs
7g
Fat
3g
Fiber
3g
Sugar
239mg
Sodium
Saturated Fat 2 g · Cholesterol 206 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
eggs
4 large
ground black pepper
1/4 teaspoon
salt
1/4 teaspoon
unpeeled red potatoes
2 medium
olive oil
1/2 tablespoon
Italian kale, or other kale variety
4 cups
chopped onion
1/4 cup
red bell pepper, chopped
1/2
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.)
- 3
Chop remaining vegetables while potatoes cool. Mix vegetables together.
- 4
Heat oil in a 10-inch non-stick skillet. Sauté vegetables for 5 to 8 minutes; add to eggs and mix well.
- 5
Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
- 6
Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 160 ºF.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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