Low Calorie Vegetable Frittata

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• vegetable oil cooking spray
• 1 teaspoon olive oil
• 1 medium jalapeno, seeded and finely chopped
• 1 large shallot, finely chopped
• 2 cups large leaves kale, thinly sliced (about 2 leaves)
• 2 garlic cloves, chopped
• 4 egg whites
• 2 whole eggs
• 3 tablespoons nonfat plain yogurt
• 2 tablespoons grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 6 slices whole wheat bread

Recipe

• 1 heat oven to 350°f.
• 2 coat an 8-inch oven-safe skillet with cooking spray.
• 3 heat oil over medium-high heat and add jalapeño, shallot and garlic.
• 4 reduce heat to medium and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes.
• 5 add kale and cook until it begins to soften, 4 to 5 minutes more.
• 6 mix whole eggs, egg whites, yogurt, parmesan, salt and pepper in a bowl.
• 7 transfer kale mixture to a plate and coat skillet again with cooking spray.
• 8 return kale to skillet and pour in egg mixture.
• 9 bake, uncovered, until eggs are firm in the center, 15 to 20 minutes.
• 10 cool 5 minutes before slicing. cool completely before storing in an airtight container, refrigerated, for up to 1 week. serve each slice with a piece of toast.