Preheat oven to 400F. Rinse kale and remove stems. Finely chop kale and onion. Mince garlic and chives. Chop sun dried tomatoes.
In a large mixing bowl, whisk together eggs, filtered water, salt, and pepper; set aside.
Over medium heat, sauté onion in olive oil in a cast iron or other oven-proof pan until translucent. Add garlic and cook another minute. Add kale and cook until just wilted and bright green in color. Spread kale mixture evenly on the bottom of the pan. Evenly distribute sun dried tomatoes over the top.
Pour egg mixture evenly over spinach, onions, and sun dried tomatoes.
Place the whole pan in the oven and bake for 12-15 minutes until the frittata is nice and golden and the eggs are set.
Carefully remove the pan from the oven. Let the frittata cool for several minutes before slicing and serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1672g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 239 (28%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 49mg||15 %|
|Sodium 5463mg||188 %|
|Potassium 4121mg||108 %|
|Total Carbohydrate 111g||33 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 100.9g|
|Protein 54.8g||78 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 853
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