Here’s a lil’ recipe to make your mouth water this summer. Nothing says delicious like a good frittata at a summer brunch. Here we have a simple and easy recipe to follow that will keep you and your friends coming back for seconds. ENJOY!!!
Ingredients:
- 5 large eggs
- 1 cup baby spinach leaves
- 1 cup baby kale leaves
- 1/3 cup red bell pepper (chopped)
- 1/3 cup sweet onion (chopped)
- 1/3 cup of tomato (diced)
- 1/2 cup mozzarella cheese (shredded)
- 1/2 cup diced potato
- 1/4 cup of fat-free milk
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp parsley
- ½ tsp oregano
Directions:
- Add spinach & kale to a medium skillet over low heat until barely wilted (1-2 minutes) –
- Set spinach & kale aside in a separate bowl
- Wipe skillet clean then add olive oil, onions, potatoes, bell peppers, salt & pepper
- Cook vegetables over medium heat turning occasionally until potatoes are tender (about 5 to 7 minutes)
- In a medium bowl, scramble eggs, milk, spinach, kale, cheese, tomatoes, oregano and parsley
- Pour egg mixture over the vegetables and cook until eggs set (about 7 minutes)
- Lift Frittata from pan with flexible scraper, place a flat plate over the pan and invert the Frittata
- Place inverted Frittata back into pan for 1-2 minutes to finish cooking the Frittata.
- Free the Frittata from the pan and serve straight from the skillet.
Makes 4 servings
Calories: 206
Fat: 13 grams
Carbs: 13
Fiber: 3 grams
Protein: 13 grams