Vegetable Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*Yogurt (plain, homemade), .25 cup *Horizon Organic 1% Milk, .25 cup Green Pepper, 1 whole, chopped Egg, whole, 3 large Onions, .5 whole Kale, 1 cup, chopped Red Ripe Tomatoes, .5 cup cherry tomatoes, halved *Asiago Cheese, 1 oz Garlic, 3 cloves, smashed Ham, regular, 4-6 oz, cubed
Heat onions, kale stems and garlic in pan until they begin to soften. Add peppers, cook 2-3 more minutes. Add kale leaves and tomatoes.
Prepare the egg & yogurt (or sour cream) mixture. Whip it until it is homogenous, add the cheese and black pepper (if desired). Pour this over the vegetables in the pan, and cover, turning down the heat so you won't burn the bottom of the frittata.
Let cook 20-30 minutes until set (there may be moisture from the vegetables, but the eggs must be DONE. They will puff up!)
Eat eat eat eat eat
Serving Size: Makes four 2-3 inch wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user AUBRAZILLA.
Prepare the egg & yogurt (or sour cream) mixture. Whip it until it is homogenous, add the cheese and black pepper (if desired). Pour this over the vegetables in the pan, and cover, turning down the heat so you won't burn the bottom of the frittata.
Let cook 20-30 minutes until set (there may be moisture from the vegetables, but the eggs must be DONE. They will puff up!)
Eat eat eat eat eat
Serving Size: Makes four 2-3 inch wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user AUBRAZILLA.
Nutritional Info Amount Per Serving
- Calories: 160.0
- Total Fat: 8.7 g
- Cholesterol: 156.7 mg
- Sodium: 433.2 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.6 g
- Protein: 12.6 g
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