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    • Garden Frittata

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    This frittata with its blend of colorful vegetables and fresh eggs makes a deliciously nutritious single-dish meal for breakfast, brunch, or supper.

    Ingredients

    • 4 large eggs
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon salt
    • 2 medium unpeeled red potatoes
    • 1/2 tablespoon olive oil
    • 4 cups Italian kale, or other kale variety
    • 1/4 cup chopped onion
    • 1/2 red bell pepper (chopped)

    Directions

    1. Beat eggs, pepper, and salt in large bowl; set aside.
    2. Microwave potatoes until slightly soft, but not completely cooked; then cube. (Alternate method without microwave: Cube potatoes and boil 5 minutes until slightly soft; then drain.)
    3. Chop remaining vegetables while potatoes cool. Mix vegetables together.
    4. Heat oil in a 10-inch non-stick skillet. Sauté vegetables for 5 to 8 minutes; add to eggs and mix well.
    5. Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
    6. Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 160 ºF.