Garden Frittata

This frittata with its blend of colorful vegetables and fresh eggs makes a deliciously nutritious single-dish meal for breakfast, brunch, or supper.

Yield

4 Servings

Serving size

1

Rating

3.82 of 5 (146 ratings)

Food groups

• Protein Foods: 1 ounce
• Vegetables: 1 cups

Ingredients

• 4 large eggs
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 medium unpeeled red potatoes
• 1/2 tablespoon olive oil
• 4 cups Italian kale, or other kale variety
• 1/4 cup chopped onion
• 1/2 red bell pepper, chopped

Directions

1. Beat eggs, pepper, and salt in large bowl; set aside.
2. Microwave potatoes until slightly soft, but not completely cooked; then cube. (Alternate method without microwave: Cube potatoes and boil 5 minutes until slightly soft; then drain.) Chop remaining vegetables while potatoes cool.
3. Mix vegetables together.
4. Heat oil in a 10-inch non-stick skillet.
5. Sauté vegetables for 5 to 8 minutes; add to eggs and mix well.
6. Pour egg-vegetable mixture into the same skillet.
7. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
8. Cover and let sit until eggs are completely set, about 5 minutes.
9. Egg dishes should be cooked to 160 ºF.

Nutrition per serving

Notes

Serving Suggestions: Serve with 8-oz glass of fat-free (skim) milk and 1/2 sliced orange.

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Source

Recipe by: Produce for Better Health Foundation

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/garden-frittata. Federal works are public domain in the United States.