Meatless Monday: Frittata With Sun Dried Tomato, Roasted Peppers and Kale

August 20, 2012

Savor this frittata with sun dried tomatoes, roasted peppers and kale from Mother Rimmy for Meatless Monday. Frittata is the Italian version of an omelet. You can mix any combination of vegetables and cheese with the eggs for this dish. To cook the frittata, you'll begin on the stovetop and finish it in the oven. This frittata with sun dried tomatoes, roasted peppers and kale should take you no longer than 20 minutes to cook.

Frittata With Sun Dried Tomato, Roasted Peppers and Kale

Ingredients:

1 tablespoon olive oil

1/2 cup onion, finely chopped

1 clove garlic, finely minced

2 cups kale, chopped

4 tablespoons sun dried tomato, minced

1/2 cup roasted red peppers, chopped

4 large egg

4 large egg white

4 tablespoons oregano, fresh finely chopped

1/4 cup low fat mozzarella cheese, shredded

1/4 cup parmesan cheese, shredded

1 pinch salt

1 pinch pepper

Directions:

Preheat broiler to high with grate set towards the top of the oven.

Preheat medium nonstick skillet over medium heat and add olive oil.

Add onion and cook 4 -5 minutes until very soft. Add garlic, kale, sun dried tomato and bell peppers. Cook another 4 – 5 minutes until kale is softened.

Whip eggs, then add eggs and oregano to the skillet. Spread egg mixture evenly with kale mixture. Cook 4 – 5 minutes until just barely set, shaking pan frequently to distribute heat and cook eggs evenly.

Sprinkle cheeses over the top of the frittata and place it under the broiler to melt the cheese and brown it lightly.