Tuscan Kale Frittata
Honey-Lime Fruit Salad
Ingredients
- ½ (10-oz) pkg frozen veggie crumbles
- 2 small shallots, thinly sliced
- 1 Tbsp canola 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 half-and-half
- ⅛ tsp salt
- ⅛ 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 wilts, stirring constantly. Stir in tomatoes.
- Whisk together eggs, half-and-half, 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 to 20 minutes or until eggs are set and top is golden.
Side Dish Ingredients
- ½ (16-oz) pkg strawberries, sliced
- 1 orange, peeled and sectioned
- 1 kiwi, peeled and sliced
- 2 Tbsp orange juice
- 1 Tbsp honey
- ½ Tbsp lime juice
Side Dish Instructions
- Combine strawberries, orange, and kiwi in a bowl.
- Whisk together orange juice, honey and lime juice in a separate bowl. Pour mixture over fruit; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
349
|
86
|
435
|
| Fat (g) | 21 | 0 | 21 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 12 | 22 | 34 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 555 | 2 | 557 |
| T. Sugs (g) | 2 | 16 | 18 |
| A. Sugs (g) | 0 | 6 | 6 |
Diabetic Meal Plan
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