This hearty frittata sneaks in ¾ cup of dark leafy greens, which may help reduce your risk of cancer.
PREP TIME: 5 minutes | TOTAL TIME: 40 minutes | SERVINGS: 6
1½ Tbsp olive oil
2 lg sweet onions, thickly sliced
1 tsp coarse salt
¼ tsp pepper
2 tsp balsamic vinegar
1¼ c cubed (½ inch) cooked potatoes
¾ c cooked greens, such as mustard or kale, chopped
2 slices bacon, cooked and crumbled (optional)
8 lg eggs, beaten
1. PREHEAT the oven to 350°F.
2. HEAT the oil over medium heat in a 10-inch ovenproof skillet. Add the onion slices, ½ teaspoon of the salt, and ⅛ teaspoon of the pepper. Cook, turning with tongs, until well browned, about 10 minutes. Sprinkle with the vinegar and cook 1 minute longer.
3. ADD the potatoes, greens, bacon (if using), and remaining ½ teaspoon salt and ⅛ teaspoon pepper. Pour the eggs over the vegetables and stir to blend. Cook over medium heat until the mixture begins to set, about 3 minutes.
4. PLACE the skillet in the oven and bake for 15 minutes, or until set. Let stand 5 minutes, then invert onto a platter. Cut into wedges to serve.
NUTRITION (per serving) 213 cal, 11 g pro, 18 g carb, 2 g fiber, 11.3 g fat, 2.9 g sat fat, 558 mg sodium