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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 301.7
  • Total Fat: 17.1 g
  • Cholesterol: 488.4 mg
  • Sodium: 308.7 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 20.9 g

View full nutritional breakdown of Vegetable Frittata with Mushrooms & Kale calories by ingredient
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Vegetable Frittata with Mushrooms & Kale

Submitted by: KAIROSGRAMMY

Introduction

Healthy Eggs. If you don't want yolks, you can leave those out or use egg beaters, etc. You can switch out the vegetables. You could use spinach, squash, potatoes, anything you like. Great way to use left over veggies. Healthy Eggs. If you don't want yolks, you can leave those out or use egg beaters, etc. You can switch out the vegetables. You could use spinach, squash, potatoes, anything you like. Great way to use left over veggies.
Number of Servings: 2

Ingredients

    1 tbsp Smart Balance Light Buttery Spread
    1 onion, diced
    2 cloves of garlic, minced
    1/2 cup slivered carrots (I got them at the store this way)
    1 cup or so of fresh mushrooms
    1 cup or so of kale
    6 eggs
    1/2 c. Silk Almond Milk, unsweetened
    1 tomato sliced
    Basil, salt & pepper to taste
    Green Pepper, diced if you like. Add those before Kale

Directions

Preheat oven to 350 degrees.
Saute onions and garlic in 1 Tbsp of Smart Balance in an 11 or 12 inch, nonstick skillet until soft. (Be sure handles of pan can handle 350 degree oven.
Add mushrooms. Saute until soft.
Add Kale. Saute for a couple of minutes
In the meantime, whisk eggs, milk, 1/2 basil, salt & pepper to taste, together.
Poor egg mixture over vegetable in skillet. Add sliced tomatoes to the top of the mixture. Don't move skillet. Allow egg mixture to firm up on the bottom.
Put skillet in oven. Bake until egg mixture is completely down.
Take out of oven, flip onto a serving platter.
Enjoy!!!

Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user KAIROSGRAMMY.






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