Healthy and Delicious Leek, Kale and Mushroom Frittata

Category: Main Dishes | Blog URL: http://motherrimmy.com/wordpress/?p=4144

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Kristi Rimkus

Ingredients

1 small leek, thinly sliced and cleaned

2 cups kale, chopped

1 cup mushroom , sliced

1/2 cup roasted red peppers, chopped

1/2 tablespoon olive oil

1 teaspoon thyme

1/4 cup vegetable broth

1/2 cup swiss cheese low fat, shredded

4 large eggs

4 large egg whites

Preparation

Preheat oven to 350.

Heat non-stick skillet over medium heat with oil and saute leek for 5 minutes until tender.

Add kale, mushrooms and red pepper. Saute 10 minutes over medium low heat until tender. Add vegetable broth as needed to keep from burning.

Whisk eggs with thyme and add to skillet, and put in the oven to bake for 15 minutes until egg is just set.

Top with swiss cheese and bake another 2 minutes to melt cheese.

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About

When I was a kid, we considered it a treat to have breakfast for dinner. My mom would make french toast, waffles, or scrambled eggs, and us kids would be in heaven. Mom worked full time in those days, so I’m sure it was her way of putting an easy dinner on the table.

Things haven’t changed for me. Life is busy, and I still think breakfast for dinner is a treat. Frittatas are a favorite, especially when they include healthy veggies and some creamy Swiss cheese.

Happy cooking!