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Potato and Greens Frittata
Nb persons: 6
Yield:
Preparation time: 5 minutes
Total time: 40 minutes
Source:
| This hearty frittata sneaks in ¾ cup of dark leafy greens, which may help reduce your risk of cancer. | |
| 1½ Tbsp | olive oil |
| 2 lg | sweet onions, thickly sliced |
| 1 tsp | coarse salt |
| ¼ tsp | pepper |
| 2 tsp | balsamic vinegar |
| 1¼ c | cubed, (½ inch) cooked potatoes |
| ¾ c | cooked greens, such as mustard or kale, chopped |
| 2 slices | bacon, cooked and crumbled, (optional) |
| 8 lg | eggs, beaten |
1. PREHEAT the oven to 350°F.
2. HEAT the oil over medium heat in a 10-inch ovenproof skillet. Add the onion slices, ½ teaspoon of the salt, and ⅛ teaspoon of the pepper. Cook, turning with tongs, until well browned, about 10 minutes. Sprinkle with the vinegar and cook 1 minute longer.
3. ADD the potatoes, greens, bacon (if using), and remaining ½ teaspoon salt and ⅛ teaspoon pepper. Pour the eggs over the vegetables and stir to blend. Cook over medium heat until the mixture begins to set, about 3 minutes.
4. PLACE the skillet in the oven and bake for 15 minutes, or until set. Let stand 5 minutes, then invert onto a platter. Cut into wedges to serve.
NUTRITION (per serving) 213 cal, 11 g pro, 18 g carb, 2 g fiber, 11.3 g fat, 2.9 g sat fat, 558 mg sodium
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