Ingredients
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12 ounce tiny red-skin new potatoes, quartered
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6 slices lower sodium less fat bacon, coarsely chopped
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2 cup chopped fresh kale
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½ cup coarsely chopped onion (1 medium)
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8 eggs, lightly beaten
Directions
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In a covered medium saucepan cook potatoes in enough boiling lightly salted water to cover about 10 minutes or just until tender. Drain; set aside.
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Meanwhile, preheat broiler. In a large broilerproof skillet with flared sides cook bacon over medium-high heat until starting to crisp. Add kale and onion; cook about 5 minutes or until onion is tender. Stir in the cooked potatoes.
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In a medium bowl whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour egg mixture over potato mixture. Cook over medium-low heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
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Place skillet under the broiler, 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is set and no longer wet. (Or preheat oven to 400°F and bake about 5 minutes or until top is set and no longer wet.) Let stand for 5 minutes. Slide frittata out onto a serving platter. Cut into six wedges.
Nutrition Facts (per serving)
| 175 | Calories |
| 8g | Fat |
| 13g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 175 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 3g | 15% |
| Cholesterol 251mg | 84% |
| Sodium 281mg | 12% |
| Total Carbohydrate 13g | 5% |
| Total Sugars 2g | |
| Protein 13g | 26% |
| Vitamin C 32.7mg | 36% |
| Calcium 80mg | 6% |
| Iron 1.9mg | 11% |
| Potassium 480mg | 10% |
| Folate, total 51mcg | |
| Vitamin B-12 0.6mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
