Sun-Dried Tomato, Kale and Feta Frittata
downloadEmail This Post

Sun-Dried Tomato, Kale and Feta Frittata

Prep: 25 minutes plus cooling
Bake: 35 minutes • Serves: 6

Olive oil cooking spray
2 teaspoons Pompeian® Olive Oil
1 small onion, finely chopped (1 cup)
2 garlic cloves, minced
2 cups packed stemmed and chopped curly kale
1/2 cup finely chopped sun-dried tomatoes (not in oil)
10 large Pete and Gerry’s® Eggs
1/2 cup Guernsey 1/2% Low Fat Milk
1/3 cup crumbled feta cheese
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/4 teaspoon black pepper

1.Preheat oven to 400°; spray 2-quart baking dish with cooking spray. In large skillet, heat oil over medium heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant. Add kale; cook 3 minutes or until kale is wilted, stirring occasionally. Remove from heat; stir in sun-dried tomatoes.

2.In large bowl, whisk eggs, milk, all but 2 tablespoons cheese, seasoning, salt and pepper; stir in kale mixture. Pour egg mixture into prepared dish; sprinkle with reserved 2 tablespoons cheese and bake 35 minutes or until top is browned, center is set and internal temperature reaches 145°. Cool frittata 5 minutes before cutting into 6 wedges.

Approximate nutritional values per serving (1 wedge):
207 Calories, 12g Fat (4g Saturated), 319mg Cholesterol,
277mg Sodium, 12g Carbohydrates, 2g Fiber, 15g Protein