Kale, Potato, and Onion Frittata

Kale, Potato, and Onion Frittata

yield: Makes 4 servings

All hail kale: Research shows it turns on your body's natural detoxifying enzymes to help ward off lung and stomach cancers.

Vegetable oil cooking spray

1 yellow or white onion, sliced

1/2-1  pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped

2 cloves garlic, chopped

2 cups boiled diced potatoes

6 whole eggs

1/2 cup milk

2 egg whites

1/2 teaspoon paprika (preferably smoked)

sprinkled parmesan

salt and pepper to taste

Heat oven to 400°F. In a medium 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 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 8 to 10 minutes. Broil until top is golden, 1 minute.

ingredient

Serve with: 

A baked tomato and a salad per person. Halve tomato. Top each half with 2 tablespoons grated Parmesan, 1 teaspoon olive oil and 1/8 teaspoon 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.

preparation