On prime of offering tons of protein, this recipe provides you 24% of your day by day iron and 84% of your day by day vitamin C. By cooking your Spring Onion Frittata on a decrease oven setting for an extended time frame, you get a creamier texture with out having so as to add any high-fat dairy. You’ll be able to serve this spring onion frittata sizzling from the oven or at room temperature, however don’t skip the colourful herb salad piled on prime. Any next-day leftovers are phenomenal thinly sliced and eaten on toasted multigrain bread with a drizzle of olive oil.

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Energetic time: 35 minutes Complete time: 1 hour

Low-and-Sluggish Spring Onion Frittata

Elements

• 12 giant eggs
• 1/2 cup (123g) 2% plain Greek yogurt
• 3/4 tsp kosher salt
• 1/2 tsp black pepper 
• 2 tbsp olive oil
• 1 bunch giant spring onions
• 1 small bunch Lacinato kale, stemmed and leaves chopped
• 1/4 tsp crushed pink pepper
• 1/4 cup (20g) finely shredded Parmesan cheese, loosely packed
• 1/4 cup (20g) shaved Parmesan cheese
• 1/2 cup (30g) parsley leaves, roughly chopped
• 1/4 cup (2g) small dill sprigs, roughly chopped
• 1/4 cup (6g) mint leaves, roughly chopped

Elective Garnishes

• Olive oil, for drizzling
• Lemon zest
• Flaky sea salt
• Lemon wedges

Instructions

Preheat the oven to 300°F (150ºC). In a big bowl, whisk the eggs with the yogurt till very clean. Season with 1/2 tsp salt and 1/2 tsp black pepper.

Trim the tops of the spring onions so the bulbs can lay flat in a 10-inch, non-stick, ovenproof skillet. Slice the spring onions lengthwise. Save the tops for an additional use.

Within the skillet, warmth 1 tbsp of olive oil. Prepare the spring onions cut-side down and cook dinner over average warmth with out flipping till browned, 3–5 minutes. Switch to a plate.

Add the remaining 1 tbsp of olive oil to the skillet and warmth. Add the kale, crushed pink pepper and ¼ tsp salt. Prepare dinner over average warmth, stirring sometimes, till tender, about 3 minutes. Flip the warmth off.

Pour the egg combination over the kale, stirring to evenly distribute the greens. Prepare the spring onions cut-side up on prime and sprinkle with the shredded Parmesan. Switch the skillet to the oven and bake till the highest is golden brown and the center is simply set, about 20 minutes.

Let the frittata cool barely within the skillet earlier than sliding it out onto a platter. Garnish with parsley, dill, mint and the 1/4 cup of shaved parmesan. Drizzle with extra olive oil. Freshly grate some lemon zest excessive and sprinkle with flaky sea salt. Slice and serve, passing lemon wedges on the desk.

Serves: 4 | Serving Dimension: 1/4 frittata

Vitamin (per serving): Energy: 379; Complete Fats: 27g; Saturated Fats: 8g; Monounsaturated Fats: 11g; Polyunsaturated Fats: 4g; Ldl cholesterol: 630mg; Sodium: 888mg; Carbohydrate: 9g; Dietary Fiber: 3g; Sugar: 2g; Protein 27g

Initially printed Might 2019, up to date January 2026

The publish Low-and-Slow Spring Onion Frittata appeared first on MyFitnessPal Blog.