Tomato Kale Pesto Frittata

• porties: 10 servings
• actieve tijd: 5 minutes
• totale tijd: 23 minutes

Ingrediënten

8 large eggs

1/3 cup milk

1/4 cup pesto

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon olive oil

2 scallions (thinly sliced, white parts and green parts separated)

1 garlic clove (minced)

1-1/2 cups torn curly kale

1 pint cherry tomatoes (halved)

Minced chives for serving

Shaved Parmesan for serving

Instructies

Preheat the oven to 400 degrees F.

In a large bowl, whisk together the eggs, milk, pesto, salt and pepper.

Heat the olive oil in a 10-inch non-stick ovenproof skillet over medium high heat. Sauté the garlic and the white parts of the scallions until they are translucent and fragrant, about 1 minute.

Sauté the tomatoes for 3 minutes until they get juicy and start to wrinkle. Add the kale and continue cooking letting the greens wilt, about 2 minutes.

Pour in the egg mixture. Wait for the eggs to start to set at the edges, about 2-4 minutes. Transfer the skillet to the oven and bake for 8-10 minutes until just set in the middle.

Top the frittata with the green scallions, chives and Parmesan before serving.

Voedingswaarde

• Calorieën: 102 kcal
• Totale vet: 7 g
• Verzadigd vet: 2 g
• Onverzadigd vet: 3 g
• Transvet: 0.01 g
• Cholesterol: 134 mg
• Natrium: 376 mg
• Totale koolhydraten: 4 g
• Voedingsvezels: 1 g
• Totale suikers: 2 g
• Eiwit: 6 g