Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servings
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided1small onion, sliced2cupssmall cauliflower florets¼cupwater5cupschopped kale3clovesgarlic, minced1teaspoonchopped fresh thyme½teaspoonsalt, divided½teaspoonground pepper, divided8large eggs½teaspoonsmoked paprika½cupcrumbled goat cheese or shredded Manchego cheese
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
1small onion, sliced
2cupssmall cauliflower florets
¼cupwater
5cupschopped kale
3clovesgarlic, minced
1teaspoonchopped fresh thyme
½teaspoonsalt, divided
½teaspoonground pepper, divided
8large eggs
½teaspoonsmoked paprika
½cupcrumbled goat cheese or shredded Manchego cheese
DirectionsPosition 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.Originally appeared: EatingWell Magazine, November/December 2015
Directions
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.
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.
Originally appeared: EatingWell Magazine, November/December 2015
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Nutrition Facts(per serving)293Calories21gFat8gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
