If you are worried about over indulging this Easter, frittata with sun dried tomatoes, roasted red peppers and kale from Mother Rimmy's Cooking Light Done Right is good and good for you. Besides being packed with vegetables, this frittata substitutes half of the eggs for egg whites and uses low fat mozarella cheese to save on calories. This dish serves a crowd and is perfect for family gatherings.
Sun Dried Tomato, Red Pepper and Kale Frittata
Submitted to Foodista by Mother Rimmy
1 tablespoon olive oil
1/2 cup onion, finely chopped
1 clove garlic, finely minced
2 cups kale, chopped
4 tablespoons sun dried tomato, minced
1/2 cup roasted red peppers, chopped
4 large egg
4 large egg whites
4 tablespoons oregano, fresh finely chopped
1/4 cup low fat mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1 pinch salt 1 pinch pepper
Preheat broiler to high with grate set towards the top of the oven.
Preheat medium nonstick skillet over medium heat and add olive oil.
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.
Whip eggs, then add eggs and oregano to the skillet. Spread egg mixture evenly with kale mixture. Cook 4 – 5 minutes until just barely set, shaking pan frequently to distribute heat and cook eggs evenly.
Sprinkle cheeses over the top of the frittata and place it under the broiler to melt the cheese and brown it lightly.