Cheesy Frittata with Kale
Apple-Celery Salad with Candied Walnuts
Ingredients
- 1 (4-oz) pkg diced pancetta
- 1 Tbsp bottled minced garlic
- 1 (8-oz) pkg chopped onions
- 1 (5-oz) pkg baby kale
- 12 large eggs, lightly beaten
- ½ cup 2% reduced-fat milk
- ¾ cup shredded sharp white Cheddar cheese
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ cup fresh basil
Instructions
- Preheat oven to 375°F. Cook pancetta in a 10-inch ovenproof skillet over medium heat 4 minutes or until crisp. Drain, reserving 1 Tbsp drippings in skillet.
- Add cooked pancetta, garlic and onion to hot drippings; sauté 5 minutes. Add kale; cook 1 minute or until wilted.
- Whisk together eggs, milk, cheese, salt and pepper in a large bowl; gradually pour over kale mixture in skillet.
- Transfer skillet to oven. Bake 20 minutes or until set and top begins to brown. Sprinkle with basil.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 tsp honey
- Dash of kosher salt
- 2 (14-oz) pkg sweet apple slices
- 2 cups thinly sliced celery
- ½ cup glazed walnuts
Side Dish Instructions
- Combine oil, juice, honey and salt. Drizzle over apples and celery; toss. Sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
293
|
164
|
457
|
| Fat (g) | 19 | 8 | 27 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 11 | 26 | 37 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 551 | 86 | 637 |
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