Lean Green Frittata
by Stacey Amagrande
Heat 2 tablespoons of oil over medium heat.
Add kale to hot oil fry until crispy
Remove kale and place on paper towel to catch the oil and season with salt.
To the same pan, add the remaining oil and onions, cook 4-5 minutes then add the cauliflower salt and pepper.
Cook until cauliflower gets some brown color. Meanwhile whisk the eggs with the sun dried tomato spread. Whisk well.
Add the kale back to the pan, add the nutmeg and stir well.
Pour the eggs into the pan and cook on stove top until the bottom of the eggs firm up.
Turn on broiler and sprinkle the cilantro over the eggs.
Put pan under the broiler and cook 5-6 minutes or until the eggs are cooked thoroughly.
Serve hot or at room temperature. Wonderful along with a salad or soup, this is wonderful for brunch or dinner and makes great leftover. Serve 6.
Ingredients
Directions
Heat 2 tablespoons of oil over medium heat.
Add kale to hot oil fry until crispy
Remove kale and place on paper towel to catch the oil and season with salt.
To the same pan, add the remaining oil and onions, cook 4-5 minutes then add the cauliflower salt and pepper.
Cook until cauliflower gets some brown color. Meanwhile whisk the eggs with the sun dried tomato spread. Whisk well.
Add the kale back to the pan, add the nutmeg and stir well.
Pour the eggs into the pan and cook on stove top until the bottom of the eggs firm up.
Turn on broiler and sprinkle the cilantro over the eggs.
Put pan under the broiler and cook 5-6 minutes or until the eggs are cooked thoroughly.
Serve hot or at room temperature. Wonderful along with a salad or soup, this is wonderful for brunch or dinner and makes great leftover. Serve 6.