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I used to just eat cereal or something quick for breakfast but I realized it was hard then for me to get in enough servings of vegetables so I started incorporating them into my breakfasts. I still like to have something quick in the mornings so I made this frittata today and froze it in sections for the week and cooked the potatoes and froze them in bags to reheat in the mornings. What a great healthy and fulfilling breakfast when in a hurry!

Kale and Asparagus Frittata with Potatoes and Strawberries

Servings: 6

Prep/Total Time: 40 minutes

Nutrition Info: Calories-107; Fat-3g; Cholesterol-6mg; Sodium-245mg; Carbohydrates-5g; Fiber-2g; Protein-17g; Sugar-1g

Ingredients

  • 25 stalks asparagus, ends trimmed and cut in thirds
  • 2.5 cups shredded kale
  • 20 egg whites
  • 1/4 cup unsweetened almond milk
  • 2 slices Havarti cheese
  • 1/4 tsp dill
  • 1/4 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Directions

  1. Pre-heat the oven to 375 F
  2. Place the asparagus and kale in a bowl with 2 Tbsp of water, cover and microwave for 3 minutes
  3. Mix all of the ingredients together in a large bowl and pour into a greased cake pan
  4. Bake for 30 minutes

Potatoes

Servings: 6

Prep/Total Time: 40 minutes

Nutrition Info: Calories-70; Fat-2g; Cholesterol-0mg; Sodium-3mg; Carbohydrates-14g; Fiber-2g; Protein-2g; Sugar-1g

Ingredients

  • 3 medium Idaho potatoes, chopped into 1/2 in squares
  • 1 Tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • 1/4 tsp black pepper
Directions
  1. Mix the potatoes with the olive oil and spices and place on greased cookie sheets, making sure the potatoes don’t overlap
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