Kale, Sweet Potato & Feta Frittata Recipe : What Mom Eats After Morning Chores
Servings 1
Calories 326kcal
Ingredients
- ½ tbs. olive oil
- ⅓ cup diced sweet potato
- ⅓ cup diced sweet onion
- ½ cup chopped de-stemmed kale
- 1 large egg*
- 2 egg whites*
- ¼ cup crumbled feta
Instructions
- Place oil in non-stick skillet over med-high heat. Once hot add the sweet potato, onion and kale.
- Saute stirring frequently, until sweet potato is lightly browned and cooked through, but not mushy.
- Reduce heat to low-med, and remove pan from burner. Turn on the broiler (high).
- Beat eggs, and stir in feta, then pour over the vegetables, shake and rotate the pan a bit if you need to in order to spread throughout pan.
- Place pan back on burner and cover.
- Once the eggs are mostly set, but still oozy on top, shut off burner, and place frittata under broiler for a few seconds, just enough to set the top.*
- Plate & serve.
Notes
* save about 30 calories & reduce the saturated fat and cholesterol by skipping the yolk and using a total of 4 egg whites instead (I like a yolk once in awhile)
Nutrition
Calories: 326kcal | Carbohydrates: 18g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 197mg | Sodium: 622mg | Potassium: 535mg | Fiber: 1g | Sugar: 6g | Vitamin A: 10030IU | Vitamin C: 43.8mg | Calcium: 284mg | Iron: 1.8mg