By Aggieskitchen
Frittatas are such an easy meal to throw together whatever time of day. I have been making them a lot lately it seems, mostly in hopes to use up whatever I have lingering in the produce or deli drawer. They really are a great way to use up leftover ingredients, from a few slices of deli ham to some leftover sauteed greens from dinner the night before.
I made this frittata for a nice healthy lunch after a run a couple of weeks ago. It was exactly what I was craving and it made the perfect meal for one.
Read More Recipe:
Spicy Roasted Poblano and Cheddar Frittata
Kale and Parmesan Frittata with Tomatoes
makes 1 serving
Ingredients
- 1 cup thinly sliced kale
- 1/2 teaspoon olive oil
- small pinch of red pepper flakes
- 1 egg + 1/3 cup egg whites (or 2 eggs), whisked well
- a bit of shredded parmesan cheese
- 1 plum tomato, chopped (for serving)
- salt and pepper, to taste
- nonstick spray for pan
Directions
- Turn on broiler.
- In a small nonstick pan (make sure your pan also has an oven proof handle), heat oil over medium heat and add kale to pan. Saute until slightly soft and add pinch of salt and red pepper flakes. Saute for about 5 minutes total.
- Spray your skillet with nonstick spray, moving sauteed kale around to ensure coverage. Pour in whisked eggs and swirl around pan. Using a spatula, gently pull egg from sides of pan and let any excess egg spill over into space. Sprinkle top of egg and kale mixture with shredded parmesan cheese and place under broiler. Let cook under broiler for about 4-5 minutes until egg is cooked, bubbly and slightly browned.
- Slide onto plate, top with chopped tomato and sprinkle with salt and pepper to taste.
- Serve with lightly buttered whole grain toast for a complete meal.
