Vegetarian

chop suey and kale fritata is for Dinner.

chop suey and kale fritata takes 10 minutes to prepare.

chop suey and kale fritata takes 25 minutes to cook.

chop suey and kale fritata makes 4 servings.

The ingredients for chop suey and kale fritata are:

1 tbsp EVOO
1/8 c chopped red onion
1 clove garlic
1 1/2 c Caldwell Exotic Chop Suey
2 c fresh kale
1/2 tsp fresh ground black pepper
dash salt
1/4 c chicken broth
4 large eggs
1 c 2% milk
1/4 c shredded cheddar cheese, divided

Here is how you make chop suey and kale fritata:

Preheat oven to 375 F. Heat EVOO in oven proof skillet (I use cast iron). Saute onion over medium heat until translucent (about 3 min), then add garlic. Saute for another minute. Add chop suey, kale, pepper, salt and chicken broth. Cook vegetables down (about 5 min). Most of the liquid should evaporate.Scramble eggs with milk. Mix in most of the cheese, reserve about 1 tbsp. Pour egg mixture into skillet over vegetables. Mix it up a bit if necessary to get the vegetables evenly covered. Sprinkle reserved cheese on top. Bake for about 25 minutes at 375, until eggs are set and the cheese is lightly browned.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user JENNYISGREAT.

The nutritional information for chop suey and kale fritata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 208.4

• Total Fat: 12.3 g
• Cholesterol: 198.8 mg
• Sodium: 294.1 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 1.9 g
• Protein: 13.2 g