2 cups refrigerated
or frozen egg
product, thawed, or
8 eggs, lightly beaten
12 oz. tiny
red-skin new
potatoes, quartered2 cups chopped
fresh kale(^1) / 2 cup coarsely
chopped onion
6 slices lower-sodium,
less-fat bacon, coarsely
chopped
In a covered medium saucepan cook potatoes in
enough boiling lightly salted water to cover about
10 minutes or just until tender; drain. Meanwhile,
preheat broiler. In a large broilerproof skillet with
fl ared sides cook bacon over medium-high heat until
it starts to crisp. Add kale and onion; cook about
5 minutes or until onion is tender. Stir in potatoes.
In a bowl whisk together eggs and^1 ⁄ 4 teaspoon
each salt and black pepper. Pour over potato
mixture. Cook over medium-low heat. As mixture
sets, run a spatula around edge, li ing egg mixture
so uncooked portion fl ows underneath. Continue
cooking and li ing until egg mixture is almost set.
Broil frit ata 4 to 5 inches from heat 1 to 2 minutes
or until top is set. (Or preheat oven to 400°F and
bake about 5 minutes or until top is set.) Let stand
5 minutes. Slide frit ata onto a serving plat er. Cut
into wedges.
PER SERVING: 119 CAL. | 2 G TOTAL FAT (1 G SAT. FAT)
3 MG CHOL.| 243 MG SODIUM| 14 G CARB. | 2 G FIBER
2 G SUGARS | 12 G PRO.
Bacon & Potato Frit ata SERVES 6 (1 wedge each)