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Kale Veggie Mini Frittata

TWO PURPLE FIGS(1)
Ash: "Sooo good!! I made some modifications of course…" Read More
13Ingredients
30Minutes
220Calories
Read Directions

Ingredients

US|METRIC
  • 1 tablespoon butter (or use oil)
  • 2 scallions (sliced)
  • 1 sweet potato (large, peeled and sliced up into 1/16th of an inch thick slices)
  • 1 bunch asparagus tips
  • 4 sun dried tomatoes (sliced)
  • 8 eggs
  • 2 tablespoons milk (any type and any fat concentration)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper (fresh)
  • 1 pinch red pepper flakes (optional)
  • 1 cup kale (chopped fresh)
  • 2 tablespoons fresh basil (sliced)
  • 1 tablespoon fresh parsley (minced)
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    Made it

    NutritionView More

    220Calories
    Sodium23% DV550mg
    Fat20% DV13g
    Protein29% DV15g
    Carbs4% DV11g
    Fiber8% DV2g
    Calories220Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol430mg143%
    Sodium550mg23%
    Potassium440mg13%
    Protein15g29%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A140%
    Vitamin C25%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Connect to Yummly to review this recipe
    Ash 3 years ago
    Sooo good!! I made some modifications of course, I sautéed the veggies much longer than 5 minutes in coconut oil and with pink salt. And the time in the oven was much more than 8 minutes - more like 16. They were still totally wet inside and I can't serve raw egg to my kids. But it was a great dinner considering I had hardly any food in the house! My 15 month old devoured !

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