Chicken and kale frittata
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 110.5
- Total Fat: 6.2 g
- Cholesterol: 154.5 mg
- Sodium: 106.5 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.9 g
- Protein: 10.7 g
View full nutritional breakdown of Chicken and kale frittata calories by ingredient
Introduction
What to do with leftover grilled chicken? Try this for brunch of dinner... whenever really. What to do with leftover grilled chicken? Try this for brunch of dinner... whenever really.Number of Servings: 8
Ingredients
-
Egg, fresh, 6 large
Chicken Breast, no skin, 0.5 breast, bone and skin removed
Onions, raw, 0.25 large
Red Ripe Tomatoes, 1 medium whole (2-3/5" dia)
Kale, 2 cup, chopped
*Organic Valley Low Fat Sour Cream, 2 tbsp
Goat Cheese, Soft, 2 oz
*Sargento Mozzerela Provolon Shredded 1/4 cup, 0.25 serving
Basil, 5 leaves
Garlic, 1 clove
Directions
Preheat oven to 400 degrees.
Start off with 1/2 a grilled chicken breast and cut up into bite size pieces.
In a medium bowl, mix eggs with cream cheese and sour cream.
Chop onions, garlic, tomatoes, garlic, basil, and kale. Place the vegetables in bowl and mix. Add cheeses in bowl. Pour mixture in a tart dish (unbuttered).
Cook for about 20 minutes depending on your oven.
Enjoy!
Serving Size: 8 healthy servings
Number of Servings: 8
Recipe submitted by SparkPeople user MELLYA8.
Start off with 1/2 a grilled chicken breast and cut up into bite size pieces.
In a medium bowl, mix eggs with cream cheese and sour cream.
Chop onions, garlic, tomatoes, garlic, basil, and kale. Place the vegetables in bowl and mix. Add cheeses in bowl. Pour mixture in a tart dish (unbuttered).
Cook for about 20 minutes depending on your oven.
Enjoy!
Serving Size: 8 healthy servings
Number of Servings: 8
Recipe submitted by SparkPeople user MELLYA8.