Kale, Potato and Onion Firttata

Kale, Potato and Onion Firttata
Adapted from self.com
Kale, Potato and Onion Firttata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from self.com

Ingredients

  • Vegetable oil cooking spray

  • 1

    yellow or white onion, sliced

  • 1

    lb kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped

  • 2

    cups boiled diced potatoes

  • 2

    whole eggs

  • 2

    egg whites

  • 1/2

    teaspoon paprika (preferably smoked)

Directions

Heat oven to 400°. In a medium cast-iron skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tbsp water and paprika in a bowl; stir into kale-potato mixture. Cook over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute. SERVE WITH A baked tomato and a salad per person. Halve tomato. Top each half with 2 tbsp grated Parmesan, 1 tsp olive oil and ⅛ tsp each chopped garlic, thyme, basil and parsley; season with pepper. Broil 3 to 5 minutes. Combine 1 cup mixed lettuces, 1 slice red onion and 1/2 tsp each vinegar and olive oil. THE SKINNY 153 calories per serving, 3 g fat (1 g saturated), 24 g carbs, 4 g fiber, 9 g protein WITH SIDES 383 calories per serving, 20 g fat (6 g saturated), 34 g carbs, 7 g fiber, 19 g protein

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