Cheesy Kale Frittata
Dried Cherry-Almond Salad
Ingredients
- 1½ cups diced red onion
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (5-oz) pkg baby kale
- 12 large eggs, lightly beaten
- ½ cup milk
- 1¼ cup shredded sharp Cheddar cheese
- ¼ tsp salt
- ¼ tsp pepper
- ½ (0.5-oz) pkg fresh basil
Instructions
- Preheat oven to 375°F. Cook onion and garlic in hot oil in a 10-inch ovenproof skillet over medium heat 5 minutes. Add kale; cook 1 minute or until wilted.
- Whisk together eggs, milk, cheese, salt, and pepper in a bowl; gradually pour over kale mixture in skillet. Transfer skillet to oven.
- Bake 20 minutes or until set and beginning to brown. Sprinkle with basil before serving.
Side Dish Ingredients
- 6 cups spring mix
- ½ cup sliced almonds
- ½ cup dried cherries (or use dried cranberries)
- ⅓ cup vegetarian balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
278
|
129
|
407
|
| Fat (g) | 18 | 9 | 27 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 19 | 3 | 22 |
| Carb (g) | 10 | 12 | 22 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 401 | 142 | 543 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
