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Kale & Zucchini Frittata
This Kale & Zucchini Frittata is chock full of protein, vegetables, is low carb and is super easy to make!
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
4
Calories:
160
kcal
Author:
Karlynn Johnston
Ingredients
1
tablespoon
olive oil
1 1/2
cups
kale washed with any large ribs removed
1/2
small white onion chopped
1/2
small zucchini sliced
1
clove
fresh garlic minced
1/2
cup
light mozzarella cheese
4
eggs
2
egg whites
Instructions
Kick the tires and light the fires to 350°F
In a 10 inch cast iron pan, sautee the first five ingredients until the onions are translucent and the other vegetables are soft.
In a small bowl, whisk together the eggs and cheese.
Pour over the vegetables in the skillet, stirring if needed to disperse the vegetables evenly.
Place in the 350 degree oven and bake for 12-14 minutes, until the egg is fully cooked in the middle of the skillet.
Remove from the oven and serve, using salt and pepper to taste.
Nutrition
Calories:
160
kcal
|
Carbohydrates:
5
g
|
Protein:
12
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
172
mg
|
Sodium:
187
mg
|
Potassium:
304
mg
|
Sugar:
1
g
|
Vitamin A:
2865
IU
|
Vitamin C:
35.8
mg
|
Calcium:
180
mg
|
Iron:
1.2
mg