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    You are in: Home / Recipes / Low Calorie Vegetable Frittata Recipe
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    Low Calorie Vegetable Frittata

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Mandrin's Note:

    From Self Magazine! This stays great in the fridge and can be reheated for a healthy and quick breakfast all week long. Self says that eggs can help you drop pounds by revving your calorie burn and curbing cravings. (If you aren't a huge kale fan, even though it is great for you, just sub fresh spinach.)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350°F.
    2. 2
      Coat an 8-inch oven-safe skillet with cooking spray.
    3. 3
      Heat oil over medium-high heat and add jalapeño, shallot and garlic.
    4. 4
      Reduce heat to medium and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes.
    5. 5
      Add kale and cook until it begins to soften, 4 to 5 minutes more.
    6. 6
      Mix whole eggs, egg whites, yogurt, Parmesan, salt and pepper in a bowl.
    7. 7
      Transfer kale mixture to a plate and coat skillet again with cooking spray.
    8. 8
      Return kale to skillet and pour in egg mixture.
    9. 9
      Bake, uncovered, until eggs are firm in the center, 15 to 20 minutes.
    10. 10
      Cool 5 minutes before slicing. Cool completely before storing in an airtight container, refrigerated, for up to 1 week. Serve each slice with a piece of toast.

    Ratings & Reviews:

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    Nutritional Facts for Low Calorie Vegetable Frittata

    Serving Size: 1 (122 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 138.9
     
    Calories from Fat 38
    27%
    Total Fat 4.2 g
    6%
    Saturated Fat 1.2 g
    6%
    Cholesterol 72.1 mg
    24%
    Sodium 345.9 mg
    14%
    Total Carbohydrate 17.1 g
    5%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.5 g
    10%
    Protein 9.2 g
    18%

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