nutritional information

Per Wedge:

  • Calories: 190
  • Protein: 14 g
  • Total Fat: 12 g
  • Saturated Fat: 4 g
  • Carbohydrates: 8 g
  • Cholesterol: 314 mg
  • Sodium: 210 mg
  • Fiber: 2 g
  • Sugar: 2 g
Gluten-Free

Collard Green Frittata

Serves 6

30 minutes or fewer

Frozen collards (or substitute frozen spinach) are an easy way to get greens into a frittata. For zing, drizzle frittata wedges with hot sauce or barbecue sauce.
  • 1 Tbs. olive oil
  • 1 medium yellow onion, chopped (1½ cups)
  • 1 10-oz. bag frozen collard greens, thawed and drained
  • 10 large eggs, beaten
  • ⅓ cup grated Parmesan cheese

1. Preheat oven to 400°F.

2. Heat oil in ovenproof 10- to 12-inch skillet over medium-high heat. Add onion, and sauté 5 minutes, or until translucent. Push onion to one side of pan, and add collard greens. Cook 5 minutes, then stir together greens and onions.

3. Stir eggs into collard mixture. Cook 
5 to 7 minutes, or until edges are set. Sprinkle with Parmesan cheese.

4. Transfer skillet to oven, and bake 
10 minutes, or until egg mixture is completely set. Cut into 6 wedges.

March 2014 p.26

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comments

Also, I took a picture and I wish I could post it since there isn't one, but I guess this isn't a recipe review site...

one pot lover - 2014-03-14 16:30:24

I used fresh spinach and added Real salt. I think basil and garlic would have given it a little more zest, but this recipe opened up my eyes to a simple and quick dinner in one pot. I had never used my skillet like this before.

one pot lover - 2014-03-14 16:26:55

Needed a little more flavor. We probably would have preferred spinach to collard greens. It was ok.

Brandie Roberts - 2014-03-08 13:56:53