Italian

Vegetable Frittata with Mushrooms and Kale is for Lunch.

Vegetable Frittata with Mushrooms and Kale takes 10 minutes to prepare.

Vegetable Frittata with Mushrooms and Kale takes 30 minutes to cook.

Vegetable Frittata with Mushrooms and Kale makes 2 servings.

The ingredients for Vegetable Frittata with Mushrooms and Kale are:

1 tbsp Smart Balance Light Buttery Spread
1 onion, diced
2 cloves of garlic, minced
1/2 cup slivered carrots (I got them at the store this way)
1 cup or so of fresh mushrooms
1 cup or so of kale
6 eggs
1/2 c. Silk Almond Milk, unsweetened
1 tomato sliced
Basil, salt & pepper to taste
Green Pepper, diced if you like. Add those before Kale

Here is how you make Vegetable Frittata with Mushrooms and Kale:

Preheat oven to 350 degrees.Saute onions and garlic in 1 Tbsp of Smart Balance in an 11 or 12 inch, nonstick skillet until soft. (Be sure handles of pan can handle 350 degree oven.Add mushrooms. Saute until soft.Add Kale. Saute for a couple of minutesIn the meantime, whisk eggs, milk, 1/2 basil, salt & pepper to taste, together.Poor egg mixture over vegetable in skillet. Add sliced tomatoes to the top of the mixture. Don't move skillet. Allow egg mixture to firm up on the bottom. Put skillet in oven. Bake until egg mixture is completely down. Take out of oven, flip onto a serving platter. Enjoy!!!Serving Size: 2Number of Servings: 2Recipe submitted by SparkPeople user KAIROSGRAMMY.

The nutritional information for Vegetable Frittata with Mushrooms and Kale is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 301.7

• Total Fat: 17.1 g
• Cholesterol: 488.4 mg
• Sodium: 308.7 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 5.0 g
• Protein: 20.9 g

Vegetable Frittata with Mushrooms and Kale is Italian cuisine.