Garden Vegetable Frittata

This colorful frittata packs high-quality egg protein and antioxidant-rich kale, making it a satisfying, nutrient-dense meal for any time of day.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 large eggs · 331 kcal in the whole recipe
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 medium unpeeled red potatoes · 267 kcal in the whole recipe
• 1/2 tablespoon olive oil · 63 kcal in the whole recipe
• 4 cups chopped Italian kale · 34 kcal in the whole recipe
• 1/4 cup chopped onion · 18 kcal in the whole recipe
• 1/2 red bell pepper, chopped · 19 kcal in the whole recipe

Method

1. Whisk the eggs, salt, and black pepper in a large bowl and set aside. Microwave the whole red potatoes until slightly soft (or boil cubed potatoes for 5 minutes), then cut them into small cubes.

   

2. Heat the olive oil in a 10-inch non-stick skillet over medium heat. Sauté the cubed potatoes, chopped kale, onion, and red bell pepper for 5 to 8 minutes until tender.

   

3. Stir the sautéed vegetables into the beaten eggs, mixing well. Pour the entire mixture back into the same skillet.

   

4. Cook over low to medium heat for 8 to 10 minutes until the eggs are almost set. Cover the skillet, remove from heat, and let it sit for about 5 minutes until completely set and cooked through. Slice and serve warm!

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.