Ingredients 4 servings
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion, sliced
- 2 cups small cauliflower florets
- 1/4 cup water
- 5 cups chopped kale
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 8 large eggs
- 1/2 teaspoon smoked paprika
- 1/2 cup crumbled goat cheese or shredded Manchego cheese
- Position a rack in upper third of oven; preheat broiler to high.
- Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring occasionally, until starting to brown, 2 to 4 minutes. Add cauliflower and water. Cover and cook until just tender, about 6 minutes. Add kale, garlic, thyme and 1/4 teaspoon each salt and pepper; cook, stirring often, until the kale is wilted, 2 to 3 minutes.
- Whisk eggs, paprika and the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the vegetables to the egg mixture; gently stir to combine. Wipe the pan clean; add the remaining 1 tablespoon oil and heat over medium heat. Pour in the egg mixture and top with cheese. Cover and cook until the edges are set and the bottom is brown, 4 to 5 minutes.
- Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2 to 3 minutes.
Nutrition information
- Serving size: 1/4 frittata
- Per serving: 293 calories; 21 g fat(7 g sat); 2 g fiber; 8 g carbohydrates; 18 g protein; 110 mcg folate; 383 mg cholesterol; 3 g sugars; 0 g added sugars; 2899 IU vitamin A; 52 mg vitamin C; 151 mg calcium; 3 mg iron; 517 mg sodium; 465 mg potassium
- Nutrition Bonus: Vitamin C (214% daily value), Vitamin A (185% dv), Folate (27% dv), Calcium (25% dv), Potassium (22% dv), Iron (20% dv), Magnesium (17% dv), Vitamin B12 (15% dv)
- Carbohydrate Servings: 1
- Exchanges: 2 vegetable, 2 medium-fat meat, 1/2 high-fat meat, 1 1/2 fat
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