Sunday Brunch: Kale & Goat Cheese Frittata
The classic brunch frittata gets a healthy spin with egg whites and vitamin-rich kale. Goat cheese adds creaminess. Makes six servings and start to finish prep time is just 25 minutes. 145 calories per serving with only 9 grams of fat.
2 cups coarsely torn fresh kale
1 medium onion, halved and thinly sliced
2 teaspoons olive oil
6 eggs
4 egg whites
1/4 teaspoon of salt
1/8 teaspoon of ground black pepper
1/4 cup drained, oil-packed dried tomatoes, thinly sliced
1 ounce goat cheese, crumbled
Preheat the broiler in your oven. In a 10-inch ovenproof nonstick skillet, cook and stir the kale and onion in oil over medium-heat for 10 minutes until the onion is tender. Meanwhile, in a medium bowl, whisk together the eggs, egg whites, salt, and pepper. Pour that over the kale mixture in the skillet. Cook over medium-low heat. As the egg mixture sets, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the edges until the egg mixture is almost set but still glossy and moist.
Sprinkle the egg mixture with dried tomatoes and goat cheese. Broil 4-5 inches from the heat for one to two minutes or until the eggs are set. Cut into wedges and serve.
