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Garden Frittata

This frittata with its blend of colorful vegetables and fresh eggs makes a deliciously nutritious single-dish meal for breakfast, brunch, or supper.

  • 25 minutes
  • 4 Servings
  • $3.00 - $5.99

Ingredients

  • 4 large eggs
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 medium unpeeled red potatoes
  • 1/2 tablespoon olive oil
  • 4 cups Italian kale, or other kale variety
  • 1/4 cup chopped onion
  • 1/2 red bell pepper

Steps

1

Beat eggs, pepper, and salt in large bowl; set aside.

2

Microwave potatoes until slightly soft, but not completely cooked; then cube. (Alternate method without microwave: Cube potatoes and boil 5 minutes until slightly soft; then drain.)

3

Chop remaining vegetables while potatoes cool. Mix vegetables together.

4

Heat oil in a 10-inch non-stick skillet. Sauté vegetables for 5 to 8 minutes; add to eggs and mix well.

5

Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.

6

Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 160 ºF.

Ingredients

Serving Size:

NutrientsAmount
Total Calories180
Total Fat7 g
Saturated Fat2 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Linoleic Acid1 g
α-Linolenic Acid0.2 g
Omega 3 - EPA2 mg
Omega 3 - DHA19 mg
Cholesterol185 mg
Carbohydrates22 g
Dietary Fiber3 g
Total Sugars3 g
Added Sugars included0 g
Protein9 g
Minerals
Calcium80 mg
Potassium900 mg
Sodium240 mg
Copper1179 mg
Iron3 mg
Magnesium65 mg
Phosphorus226 mg
Selenium17 mcg
Zinc1 mg
Vitamins
Vitamin A434 mcg RAE
Vitamin B60.6 mg
Vitamin B120.6 mcg
Vitamin C126 mg
Vitamin D1 mcg
Vitamin E2 mg
Vitamin K477 mcg
Folate72 mcg DFE
Thiamin0.2 mg
Riboflavin0.4 mg
Niacin2 mg
Choline140 mg

Source:

  • Produce for Better Health Foundation