Tuscan Kale Frittata
Spinach Salad with Sun-Dried Tomato Vinaigrette
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Ingredients
- ½ (12-oz) pkg frozen veggie crumbles
- 2 small shallots, thinly sliced
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ½ tsp dried oregano
- ⅛ tsp crushed red pepper
- ½ head lacinato kale, chopped
- ½ cup grape tomatoes, halved
- 6 large eggs, lightly beaten
- 2 Tbsp heavy cream
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Cook crumbles and shallots in hot oil in a cast-iron skillet over medium-high heat 7 minutes.
- Stir in garlic, oregano, and red pepper; cook 30 seconds. Gradually add kale; cook 2 minutes or until kale is wilted, stirring constantly. Stir in tomatoes.
- Whisk together eggs, cream, salt, and black pepper in a bowl. Add egg mixture to skillet; reduce heat to medium, and cook 2 minutes or until set on bottom.
- Top with cheese. Transfer skillet to oven; bake 15 minutes or until eggs are set and top is golden.
Side Dish Ingredients
- ¼ cup thinly sliced sun-dried tomatoes in oil, finely chopped
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 (5-oz) pkg baby spinach
- ¼ cup crumbled goat cheese
Side Dish Instructions
- Whisk together tomatoes, oil, vinegar, salt, and pepper in a large bowl. Add spinach and cheese; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
369
|
133
|
502
|
| Fat (g) | 23 | 11 | 34 |
| Sat. Fat (g) | 8 | 3 | 11 |
| Protein (g) | 29 | 4 | 33 |
| Carb (g) | 14 | 8 | 22 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 769 | 183 | 952 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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