Kale and Red Pepper Frittata

First meal of Mostly Meatless March!  We had a ton of eggs in the fridge and I was not feeling creative, so this is what happened.  Inspired by a recipe on Chow, I made it with mostly egg whites to make it a little more low cal.  Frittatas are one of my favorites for the versatility and clean out the fridge ability.  It was quite good, and a nice start to being Vegetarian for a month (well, Pescetarian).  The leftovers will make a great breakfast!

frittata

  • 8 egg whites
  • 4 whole eggs
  • 3/4 cup skim milk
  • 1/2 – 1 cup kale, blanched and chopped
  • 1/2 cup roasted red pepper, chopped
  • 2 cloves garlic, crushed
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1 cup shredded pepper jack, divided

Preheat oven to 400.  Whisk together eggs, milk, garlic, and spices.  Add kale, red pepper, and 1/2 cup cheese and stir.  Pour mixture into a pie plate or other safe baking dish, sprinkle top with remaining cheese,  and bake for 10-15 minutes or until set and golden brown on top.

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