Kale and Cheddar Frittata

Crushed red pepper flakes add a subtle kick to this breakfast frittata. This frittata pairs nicely with your morning coffee and a piece of toast.

Serving size

1 wedge

Makes

4

Ingredients

8 large eggs

2 tablespoons olive oil

4 ounces (about ½ bunch) lacinato kale, tough stems removed and cut into ribbons

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

¼ teaspoon crushed red pepper flakes

2 cloves of garlic, minced

1 ounce English (or any sharp) cheddar, shredded

Nutrition Info

Makes:Serving size: 1 wedge

Calories

248

Fat

20 g

Saturated Fat

6 g

Trans Fat

<1 g

Cholesterol

380 mg

Carbohydrates

4 g

Sugar

2 g

Fiber

1 g

Protein

16 g

Sodium

252 mg

Calcium

146 mg

Phosphorus

233 mg

Potassium

281 mg

Instructions

  1. Preheat oven to 350˚F.
  2. Whisk the eggs in a bowl and set aside.
  3. Heat the oil in an oven-safe skillet over medium heat. Add the kale, salt, black pepper, and red pepper and cook, stirring occasionally, until the kale starts to wilt. Add the garlic and cook for 2 minutes more. Remove from the heat.
  4. Pour the eggs into the skillet and give it a quick stir with the kale. Sprinkle the cheese over top and bake in the oven until the eggs are set, about 10 minutes. Slice into 4 even wedges and serve.

 

Recipe contributed by Aaron Hutcherson

Not a fan of kale? Feel free to substitute kale with collard greens, a low potassium alternative!