Vegetable Frittata with Mushrooms & Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp Smart Balance Light Buttery Spread1 onion, diced2 cloves of garlic, minced1/2 cup slivered carrots (I got them at the store this way)1 cup or so of fresh mushrooms1 cup or so of kale6 eggs1/2 c. Silk Almond Milk, unsweetened1 tomato slicedBasil, salt & pepper to tasteGreen Pepper, diced if you like. Add those before Kale
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.
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.
Nutritional Info 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
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