Kale Egg White Frittata with Feta and Tomatoes
Ingredients :
- ½ cup chopped scallion
- 1 teaspoon extra-virgin olive oil, plus oil for the pan
- ½ cup cherry tomatoes, halved or quartered
- 2 shallots, chopped
- 1 cup egg whites, whisked
- 2 cups chopped stemmed kale
- Sea salt and freshly ground black pepper
- 2 tablespoons skim milk
- 3 tablespoons crumbled feta cheese
- ¼ cup chopped fresh parsley
Directions :
Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with olive oil. Heat the 1 teaspoon olive oil in a sauté pan or skillet over low heat, add the scallions and shallots, and cook until soft. Add the tomatoes and kale and cook until the kale is almost wilted. Turn off the heat and whisk together the egg whites, milk, and some salt and pepper. Add the kale mixture and stir. Add half of the parsley. Add the feta and pour the mixture into the prepared pie pan. Bake for 20 minutes or until golden brown. Cool and cut into wedges. Sprinkle with the remaining parsley and serve.
- ½ cup chopped scallion
- 1 teaspoon extra-virgin olive oil, plus oil for the pan
- ½ cup cherry tomatoes, halved or quartered
- 2 shallots, chopped
- 1 cup egg whites, whisked
- 2 cups chopped stemmed kale
- Sea salt and freshly ground black pepper
- 2 tablespoons skim milk
- 3 tablespoons crumbled feta cheese
- ¼ cup chopped fresh parsley
Directions :
Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with olive oil. Heat the 1 teaspoon olive oil in a sauté pan or skillet over low heat, add the scallions and shallots, and cook until soft. Add the tomatoes and kale and cook until the kale is almost wilted. Turn off the heat and whisk together the egg whites, milk, and some salt and pepper. Add the kale mixture and stir. Add half of the parsley. Add the feta and pour the mixture into the prepared pie pan. Bake for 20 minutes or until golden brown. Cool and cut into wedges. Sprinkle with the remaining parsley and serve.
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