Prep
30 minutes
Cook
25 minutes
Servings per Recipe
6
Serving Size
1/6 of recipe
Nutrition Facts
Calories
: 270
Total Fat
: 16
g
Sodium
: 300
mg
Total Carbohydrate
: 20
g
Dietary Fiber
: 6
g
Added Sugars
: 0
g
Protein
: 15
g
Ingredients
3 Tablespoons olive oil, divided
2 small Yukon gold potatoes, chopped
1 medium onion, chopped
8 eggs, beaten
¼ cup low-fat or fat-free milk
¼ teaspoon salt
⅓ cup shredded Asiago cheese, divided (can substitute Parmesan or Romano)
1 cup chopped artichoke hearts
1 bunch kale, stems removed, leaves chopped
Cooking spray
Preparation
Wash hands with soap and water.
Gently rub vegetables under running water before cutting.
Preheat the oven to 375 degrees F.
Spray a 2-quart rectangular oven-safe baking dish with cooking spray. Set aside.
Over medium-low heat, warm 1 tablespoon of the olive oil in a large skillet.
Add onion and potatoes and sauté until the onions soften and the potatoes become golden, about 10 minutes.
While the potatoes and onions are cooking, whisk together the eggs, milk, salt, pepper and half of the cheese.
Stir artichoke hearts and kale into the skillet with potatoes and onions. Cook until the kale begins to wilt, about 3 minutes.
Place veggies into the prepared baking dish. Then pour the egg mixture into the pan over the veggies and sprinkle the top of the mixture with the remaining cheese.
Bake the oven for about 25 minutes more, until the eggs are set and golden brown at the edges.
Remove the frittata from the oven and let cool for 5 minutes before serving. Cut into 6 pieces (3 x 2).
Refrigerate any leftovers within 2 hours.
Note
Recipe from Oldways. Original recipe can be found at this link for Kale and Artichoke Frittata with Asiago.