August 20, 2012
Savor this frittata with sun dried tomatoes, roasted peppers and kale from Mother Rimmy for Meatless Monday. Frittata is the Italian version of an omelet. You can mix any combination of vegetables and cheese with the eggs for this dish. To cook the frittata, you'll begin on the stovetop and finish it in the oven. This frittata with sun dried tomatoes, roasted peppers and kale should take you no longer than 20 minutes to cook.
1 tablespoon olive oil
1 clove garlic, finely minced
4 tablespoons sun dried tomato, minced
1/4 cup low fat mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1 pinch salt
1 pinch pepper
Add onion and cook 4 -5 minutes until very soft. Add garlic, kale, sun dried tomato and bell peppers. Cook another 4 – 5 minutes until kale is softened.
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