Roasted Red Pepper and Kale Frittata
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 320.9
- Total Fat: 24.2 g
- Cholesterol: 372.0 mg
- Sodium: 455.9 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 3.8 g
- Protein: 16.0 g
View full nutritional breakdown of Roasted Red Pepper and Kale Frittata calories by ingredient
Number of Servings: 1
Ingredients
-
1 Tbsp extra-virgin olive oil
1 sliced scallion
1 cup chopped kale
1/4 cup diced roasted red pepper
Coarse salt and freshly ground black pepper
2 whisked large eggs
Directions
Directions
Heat oven to 350 degrees. In a small ovenproof skillet, heat oil over medium heat. Add scallion and kale and cook, stirring, until just wilted, about 2 minutes. Add red pepper and cook until heated through. Season with salt and pepper.
Pour eggs over vegetables and transfer skillet to oven. Bake until eggs are cooked through, about 5 minutes.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user ME_LISSA.
Heat oven to 350 degrees. In a small ovenproof skillet, heat oil over medium heat. Add scallion and kale and cook, stirring, until just wilted, about 2 minutes. Add red pepper and cook until heated through. Season with salt and pepper.
Pour eggs over vegetables and transfer skillet to oven. Bake until eggs are cooked through, about 5 minutes.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user ME_LISSA.