Kale, Potato, and Onion FrittataJohn Valiant
All hail kale: Research shows it turns on your body's natural detoxifying enzymes to help ward off lung and stomach cancers.
Recipe information
Yield
Makes 4 servings
Ingredients
Vegetable oil cooking spray
1
yellow or white onion, sliced
1
pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
2
cloves garlic, chopped
2
cups boiled diced potatoes
2
whole eggs
2
egg whites
1
/2 teaspoon paprika (preferably smoked)
Need to make a substitution?
Preparation
Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.
Nutrition Per Serving
Per serving with side: 383 calories
20 g fat
6 g saturated
34 g carbohydrates
7 g fiber
19 g protein
#### Nutritional analysis provided by Self
Per serving: 153 calories
3 g fat
1 g saturated
24 g carbohydrates
4 g fiber
9 g protein
#### Nutritional analysis provided by Self