Kale, Onion, Artichoke Fritatta
By Lisa Shanken
August 10, 2015
Kale, Onion, Artichoke Fritatta
Ingredients
- 1 tsp coconut oil
- 1/2 cup onion sliced thin
- 1 cup kale chopped
- 1/2 cup Artichoke Hearts coarsely chopped
- 3 Eggs
- 3 egg whites
- 2 tbsp almond milk
- salt and pepper to taste
- 2 tbsp Low-Fat Mozzarella Cheese shredded, optional**
Instructions
- Heat 1 tsp of the coconut oil in a large skillet. Add onion and cook for 2-3 minutes until translucent.
- Add in kale and artichokes and cook another 2-3 minutes until kale turns bright green.
- While vegetables are cooking, beat eggs and egg whites together. Mix in almond milk, cheese if you choose to include, salt, and pepper.
- Pour egg mixture directly into skillet and spread to all sides of the pan, all around the vegetables. Cover and cook on a medium low flame for about 5 minutes until egg is cooked through. Flip and cook on other side for just one minute.
- Serve immediately or chill and serve later.
Notes
Nutrition
Calories: 109kcalCarbohydrates: 10gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 139mgSodium: 253mgPotassium: 341mgFiber: 2gSugar: 2gVitamin A: 9300IUVitamin C: 100.7mgCalcium: 120mgIron: 1.8mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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