Low Calorie Vegetable Frittata

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.)

• Ready In: 35 mins
• Serves: 6

Ingredients

•  vegetable oil cooking spray
• 1  teaspoon olive oil
• 1  medium  jalapeno, seeded and finely chopped
• 1  large shallot, finely chopped
• 2  cups  large leaves kale, thinly sliced (about 2 leaves)
• 2  garlic cloves, chopped
• 4  egg whites
• 2  whole eggs
• 3  tablespoons nonfat plain yogurt
• 2  tablespoons  grated parmesan cheese
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 6  slices  whole wheat bread

Directions

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