Australian_Yoga_Journal_2016_08_09_downmagaz.com

GRAPE TOMATO AND
COLLARD GREENS FRITTATA
SERVES 8
| 30 MINUTES OR LESS
Kale, mustard greens, and turnip greens can be used
in place of the collards depending on which dark, leafy
green looks freshest when you’re shopping. The beauty
of using grape tomatoes is that they don’t leach too much
liquid into the frittata batter.
10 large eggs
2 tsp. finely grated Parmesan cheese, plus more
for garnish
1 tsp. prepared horseradish, plus more for dolloping
2 Tbs. olive oil
4 cloves garlic, minced (1 Tbs. plus 1 tsp.)
1 small bunch kale, stems removed, leaves torn into 2-inch
pieces then thinly sliced into ribbons (3 cups), plus a few
ribbons for garnish
1 ¾ cups halved grape tomatoes or small cherry tomatoes,
plus more for garnish
1 cup shredded low-fat mozzarella cheese
1 Set oven rack in top third of oven; preheat oven to 200°C.
2 Whisk together eggs, Parmesan, and horseradish in large
bowl. Season with salt and pepper, if desired. Set aside.
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3 Heat 1 Tbs. oil in large, ovenproof skillet over
medium-high heat. Add garlic, and sauté 1 minute. Add kale
and 1 Tbs. water, and season with salt, if desired. Sauté
2 minutes, or until kale just wilts. Add 1 ¼ cups tomatoes
and cook 3 minutes, or until flesh begins to break down a
little, stirring occasionally. Reduce heat to medium, and add
remaining 1 Tbs. oil to skillet. Pour in eggs, drizzling over
tomatoes and greens to coat evenly. Cook 2 minutes, shifting
vegetables around so that egg coats bottom of pan and
all vegetables lie flat and are at least halfway submerged by
egg.
4 Sprinkle frittata with cheese, then scatter remaining ½
cup tomatoes cut-side up over top. Bake 8 minutes, or until
top is just set and cheese is melted. Increase oven heat to
broil, and broil 4 to 5 minutes, or until cheese begins to
brown around edges and eggs are just starting to pull away
from sides of the pan. Cool 2 minutes before garnishing
with Parmesan, kale ribbons, and tomatoes.
PER SLICE 176 CAL; 12 G PROT; 12 G TOTAL FAT (4 G SAT FAT);
4 G CARB; 242 MG CHOL; 199 MG SOD;