Sunday at 8:35 PM
May 29, 2017
Jul 26, 2016
Potato-Kale Frittata (low-fat)
Prep: 20 mins. Cook: 25 minutes Makes 4 servings
2 tsps. olive oil
2 cups onion, thinly sliced
3 cups (12 ozs.) kale, chopped
3 cloves garlic, minced
1 cup cooked potato, diced
1 medium (1 cup) peeled tomato, diced
1 ½ cups fat-free egg substitute
1 cup (3 ozs.) reduced-fat Cheddar cheese, grated
½ cup tomato paste
¼ cup ham, cut in thin strips (optional)
½ tsp. black pepper, freshly ground, or to taste
Salt to taste (optional)
In a 10 inch, non-stick, ovenproof skillet, heat oil over medium-low heat. Add onion and cook, stirring, until translucent, 7-8 minutes. Add kale and garlic and cook, until kale is wilted. Tilt pan, so oil covers sides. Add potatoes and tomatoes and toss gently.
In a small bowl, stir together egg, cheese, tomato paste, ham (if using), pepper, and salt (if using), until well combined.
Add egg mixture to hot skillet, and smooth with a spatula. Continue cooking 5-6 minutes, until egg is almost set, lifting sides of frittata, to allow raw egg to run underneath.
Place skillet under broiler to finish cooking, 4-5 minutes. Slide frittata out onto plate, cut into wedges, and serve. Makes 4 servings.
Nutrition per serving: Cal 288, 7 g fat (sat 3 g), chol 15 mg, sod 620 mg, fiber 9.8 g
Jul 11, 2016
Just wanted to stop in and say Hello and that I am back on even though it is limited time I have to spend on here, but do miss everyone.
Have a blessed day. Jeremiah 29:11- good food for thought. :)
May 2, 2016
Apr 23, 2016