Cheesy Kale Frittata
Dried Cherry-Almond Salad
Ingredients
- ½ cup diced red onion
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 2 cups baby kale
- 4 large eggs, lightly beaten
- 3 Tbsp milk
- ½ cup shredded sharp Cheddar cheese
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ cup fresh basil leaves
Instructions
- Preheat oven to 375°F. Cook onion and garlic in hot oil in a 6-inch ovenproof skillet over medium heat 5 minutes. Add kale; cook 1 minute or just 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 15 minutes or until set and beginning to brown. Sprinkle with basil before serving.
Side Dish Ingredients
- 2 cups spring mix
- ¼ cup sliced almonds
- ¼ cup dried cherries (or use dried cranberries)
- 2 Tbsp vegetarian balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
310
|
173
|
483
|
| Fat (g) | 19 | 12 | 31 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 21 | 4 | 25 |
| Carb (g) | 13 | 17 | 30 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 489 | 155 | 644 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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