
Ingredients
4 large eggs
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 medium unpeeled red potatoes
1/2 tablespoon olive oil
4 cups Italian kale
or other kale variety
1/4 cup chopped onion
1/2 red bell pepper (chopped)
Steps
Beat eggs, pepper, and salt in large bowl; set aside.
Microwave potatoes until slightly soft, but not completely cooked; then cube. (Alternate method without microwave: Cube potatoes and boil 5 minutes until slightly soft; then drain.)
Chop remaining vegetables while potatoes cool. Mix vegetables together.
Heat oil in a 10-inch non-stick skillet. Sauté vegetables for 5 to 8 minutes; add to eggs and mix well.
Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 160 ºF.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 180 |
Total Fat | 7 g |
Saturated Fat | 2 g |
Cholesterol | 185 mg |
Sodium | 240 mg |
Carbohydrates | 22 g |
Dietary Fiber | 3 g |
Total Sugars | 3 g |
Added Sugars included | 0 g |
Protein | 9 g |
Vitamin D | 1 mcg |
Calcium | 80 mg |
Iron | 3 mg |
Potassium | 900 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Garden Frittata. Recipe source: Produce for Better Health Foundation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.