Taste of Home
Rustic Vegetable Frittata
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
I love that this veggie-loaded frittata combines seriously nutritious ingredients into a filling dish I can serve as breakfast, lunch or dinner—and is still delicious even as leftovers! —Deborah Jamison, Austin, Texas
Ingredients
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1 medium sweet potato, peeled and cut into 1/4-inch slices
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2 tablespoons water
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7 large eggs
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3 tablespoons fat-free milk
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1/4 teaspoon salt
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1/8 teaspoon pepper
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6 center-cut bacon strips, coarsely chopped
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1 small green pepper, chopped
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1/2 cup chopped red onion
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2 cups coarsely chopped fresh kale
Directions
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1.
Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain.
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2.
Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan.
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3.
In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes.
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4.
Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.
Nutrition Facts
1 wedge: 259 calories, 14g fat (5g saturated fat), 340mg cholesterol, 448mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 17g protein. Diabetic exchanges: 2 medium-fat meat, 1 starch.
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