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Frittata With Leafy Greens

Name: Frittata With Leafy Greens
Prep time: 20

4.4

4.4 out of 5 stars (based on 18 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Eggs and dark greens are made for each other. Dark leafy greens are for chock-full of vitamins and minerals and a great source of fiber. And protein-rich eggs are great for satiety, so this breakfast... will keep you full for hours!

Frittatas are the perfect vehicle for using up what’s leftover in your veggie drawer. Feel free to use whatever vegetables you have on hand. Spinach and chard will cook down much faster than kale or collard greens, so adjust timing accordingly.

1 bunch of leafy greens (spinach, chard, kale, dandelion, or collard)
2 tablespoons olive oil
2 large shallots, peeled and finely diced
3 large eggs
2 tablespoons chopped fresh chives (optional)
¼ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
1 tablespoon water

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Nutrition Facts

Calories

159 cals

Fat

10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

12 g

Sugar

5 g

Fiber

3 g

Protein

7 g

Sodium

459 mg

Directions

Preheat oven to 350 degrees. Grease 4 muffin tins with oil or butter.
Strip the tender greens from tough stalks, especially if using chard, kale or collards. Wash and dry the greens. Coarsely chop and set aside.
In a large frying pan, on medium low heat, saute the shallots in oil until they are caramelized and have a rich golden color, about 5 to 8 minutes. Increase heat to medium high and add the chopped greens. Saute until tender, stirring frequently, about 5 to 8 minutes. Take off the heat and let cool for a few minutes.
In the meantime, in a large bowl beat the eggs with salt, pepper and water. Stir in the chopped chives (optional), cooked shallots and greens, and stir to mix.
With a spoon or small ladle, evenly scoop the egg mixture into muffin tins, leaving a 1/4-inch space at the top. Bake until frittatas are puffy, set in the middle and lightly browned, about 15 to 20 minutes. Poke with a toothpick or fork to determine if eggs are cooked through. Let rest for 5 minutes, then gently loosen with a knife to remove. Serve.

Chef Tips

If you do not have fresh spinach, frozen leaf spinach works just as well.

This recipe calls for baking the frittata in muffin tins, but you can also use a greased, oven-safe pie dish or small oven-safe saute pan. Increase cooking time by 5 minutes and check the center with a toothpick to make sure it is fully cooked.

Shallots are part of the onion family and have a more delicate onion flavor, with some sweet garlic notes. Three to four shallots can be replaced with 1 medium onion and a pinch of garlic powder (or 1 minced garlic clove).

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Frittata With Leafy Greens