LOW CALORIE VEGETABLE FRITTATA

Low Calorie Vegetable Frittata image

Provided by Mandrin

Categories Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

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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

Steps:

Heat oven to 350°F.
Coat an 8-inch oven-safe skillet with cooking spray.
Heat oil over medium-high heat and add jalapeño, shallot and garlic.
Reduce heat to medium and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes.
Add kale and cook until it begins to soften, 4 to 5 minutes more.
Mix whole eggs, egg whites, yogurt, Parmesan, salt and pepper in a bowl.
Transfer kale mixture to a plate and coat skillet again with cooking spray.
Return kale to skillet and pour in egg mixture.
Bake, uncovered, until eggs are firm in the center, 15 to 20 minutes.
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.