Beth's Kale, Goat Cheese & Cherry Tomato Frittata

See below a recipe I used for the Russian Kale we got in last week's CSA Share.  My husband and I are watching our sodium and cholesterol intake so I have made some modifications to the original recipe and they are shown below. Beth

Kale, Goat Cheese & Cherry Tomato Frittata

Serve this easy dish for brunch or dinner with a leafy green salad.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced small (about 1 cup)
• 2 garlic cloves, finely minced
• 1/8 teaspoon crushed red pepper flakes
• 2 cups chopped kale (rinsed and stripped from stalk, chopped into small pieces)
• 4 eggs (whole, extra large)
• 4 egg whites (from extra large eggs)
• 1/2 cup fat-free Half & Half
• Freshly ground pepper
• 4 ounces goat cheese, crumbled (Classic or Herb flavor)
• 6-8 cherry tomatoes, quartered (optional, for color)

Directions:

1. Preheat oven to 350.  Heat olive oil in a 12" non-stick oven-safe skillet and saute the onion until translucent - about 5 minutes
2. Add the garlic and red pepper  flakes and saute for 30 seconds - until fragrant
3. Add the kale and saute on medium heat until tender - about 5 minutes.  Add a bit of water and cover if mixture is sticking or if kale is tough.
4. While kale is cooking, whisk eggs and egg whites together in a bowl until light and fluffy.  Whisk in the Half & Half and pepper.
5. Crumble goat cheese over kale mixture.  Add the egg mixture and gently stir to evenly distribute the ingredients using a heatproof rubber spatula.  Cook until  the egg mixture is set on the bottom and around the sides of the pan, and then transfer to the oven.
6. Bake until the egg mixture is cooked through and the top is light golden brown.  If using cherry tomatoes, let mixture bake 10 minutes before adding tomatoes on top.
7. Remove from oven and let set 5 minutes.  Slice into 6 wedges and serve

*Slices reheat well in the microwave

Goat Cheese = 45 mg sodium per ounce vs. 300+mg sodium / ounce for Feta Cheese
1 Egg Yolk = 186mg cholesterol.  Each serving contains 124mg cholesterol from eggs
Original recipe "Bake Eggs, Kale and Feta" is from the book: "Kale, Glorious Kale" by Catherine Walthers