Tuscan Kale Frittata
Basil-Burrata Crispbread
Ingredients
- 1 (10-oz) pkg frozen veggie crumbles
- 3 shallots, thinly sliced
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ¼ tsp crushed red pepper
- 1 bunch lacinato kale, chopped
- 1 cup grape tomatoes, halved
- 12 large eggs, lightly beaten
- ¼ cup half-and-half
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Cook crumbles and shallots in hot oil in a large 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 tender, stirring. Stir in tomatoes.
- Whisk together eggs, half-and-half, salt, and black pepper in a large 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 20 minutes or until eggs are set and top is golden.
Side Dish Ingredients
- 12 slices multigrain crispbread
- 1 (8-oz) pkg burrata cheese (or use fresh mozzarella), torn
- ¼ cup chopped fresh basil
- 2 Tbsp balsamic glaze
Side Dish Instructions
- Top each crispbread slice with cheese; sprinkle with basil, and drizzle with balsamic glaze.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
340
|
189
|
529
|
| Fat (g) | 20 | 8 | 28 |
| Sat. Fat (g) | 6 | 5 | 11 |
| Protein (g) | 30 | 9 | 39 |
| Carb (g) | 10 | 19 | 29 |
| Fiber (g) | 3 | 6 | 9 |
| Sodium (mg) | 670 | 225 | 895 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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