Kale and Tomato Frittata

Breakfast, <21g carb, <151 cal,

Per Serving Kale and Tomato Frittata
Makes: 6 servings
Serving Size: 1/6 of recipe
Calories	135
Fat	6	g
Saturated Fat	2.1	g
Trans Fat	0	g
Carbohydrate	12	g
Fiber	2	g
Sugars	8	g
Cholesterol	100	mg
Sodium	400	mg
Potassium	790	mg
Protein	9	g
Phosphorus	140	mg
Choices: Vegetable 2, Lean Protein 1, Fat 1

Ingredients

2	cups	fresh kale, ribs removed, washed, and coarsely chopped
3	large	whole eggs
3		egg whites
2	Tbsp.	fat-free milk
		Dash hot sauce
1	Tbsp.	olive oil
1/2	cup	chopped red onion or shallots
2		scallions, minced
1		garlic clove, minced
1	Tbsp.	fresh minced basil
1/2	tsp.	sea salt
1/4	tsp.	freshly ground black pepper
2	med.	tomatoes, thinly sliced
1/2	tsp.	paprika
1/4	cup	crumbled feta cheese

cups

low-sodium vegetable juice

Fill a large saucepan two-thirds full of water and bring to boiling. Add the kale, pushing it into the water, and cook, uncovered, for 6 to 7 minutes. Drain the kale and press out the water; set aside.
In a bowl, whisk together the eggs, egg whites, milk, and hot sauce; set aside.
In a large ovenproof skillet, heat the olive oil over medium heat. Add the onion and sauté for 3 to 4 minutes, until soft. Add the scallions and garlic, and sauté for 1 minute. Add the cooked kale, basil, salt, and pepper, and cook for 1 minute.
Set the oven to broil with a rack about 5 inches from the heat source. Meanwhile, pour the egg mixture over the kale mixture in the skillet. Let the eggs cook, undisturbed, for about 4 minutes. Use a spatula to gently lift the eggs around the edges and allow any uncooked egg mixture to flow to the bottom of the pan and cook for 1 to 2 minutes more, until the egg is almost set.
Lay the tomato slices in overlapping circles over the cooked eggs. Sprinkle with the paprika and feta cheese. Place the skillet in the oven and broil for about 3 minutes, until the tomatoes are lightly browned, the feta cheese is melted, and the eggs are completely set. Remove the pan from the oven and cut the frittata into six wedges to serve. Serve each wedge with 1/2 cup vegetable juice.