Meatless Monday Recipe: Fingerling Potato & Kale Fritatta

Happy Monday! I’ve been feeling really tired lately, and I’ve realized that one possibility is that I am not getting enough protein in my diet. I don’t think I did a great job upping my protein intake when I was training for my last half marathon, so I’m make a conscious effort to track my intake more carefully before I start training for my next run.

Part of the problem is making sure that I have prepared food on hand to fuel up in the morning & after runs, otherwise I get lazy and just grab what is available. Can anyone relate to that scenario?

One of my goals is to start including Nutritional Info with all of my Meatless Monday recipe posts, so if you are trying to keep track of your nutrient intake it will be a little easier for you as well 🙂

My Spicy Veggie Fritatta was SO popular, I decided to create another fritatta recipe. Fritatta’s are tasty, easy to make, and great for leftovers because you can serve it warm or at room temp. Today’s fritatta recipe is a

Fingerling Potato & Kale Fritatta

I think you’ll enjoy it!

Fingerling Potato & Kale Fritatta Recipe

Here’s what you need for about 8 servings.

  • 6 eggs
  • 1 1/2 cups chopped kale
  • 1 clove garlic, minced
  • 1/2 cup gruyere cheese
  • 1 lb. fingerling potatoes
  • Olive oil, 4 tbsp. (1-2 tablespoons are reserved for roasting your potatoes; if you are using leftover roasted veggies, you only need 2 tbsp. of olive oil)
  • 1 tbsp. freshly chopped parsley
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

This is a GREAT way to use up leftover roasted vegetables like potatoes that you have in the fridge. If you don’t have any leftover veggies, check out my Easy Peasy Roasted Vegetables recipe to roast the fingerling potatoes for this recipe.

Roasted-Potatoes-sm

After you have roasted potatoes, proceed as follows.

Instructions:

  1. Heat the olive oil in a cast iron skillet or other oven-safe skillet over medium-high heat.
  2. Stir in the kale and minced garlic and cook until greens are wilted.
  3. Add the roasted fingerling potatoes to the skillet and toss to combine.
  4. Preheat the oven broiler.
  5. While the kale, garlic, and potatoes are cooking, beat together the eggs, shredded cheese, and salt and pepper to taste.
  6. Pour the egg mixture into the skillet. Reduce heat to low and cook for about 10 minutes (DO NOT STIR!!)
  7. Remove from stovetop & place in the oven broiler (about 6 inches from broiler) for3 to 5 minutes, until eggs are just set & frittata has started to brown/cheese has started bubbling.
  8. Watch closely so that your frittata doesn’t burn!
  9. To serve, top the frittata with the fresh herbs and a few grinds of fresh cracked pepper.

Nutritional Information:

Nutritional Data provided by Wellness Science

Nutritional Data provided by Wellness Science

Slice of Fritatta on a Plate

Question: Do you have a favorite veggie fritatta recipe?  Share it with us below!

Quinoa with Shiitake Mushrooms

Happy Monday!

I wanted to share a meatless recipe with you today using one of the Asian superfoods that I’m writing about.  Today’s recipe features shiitake mushrooms… one of my favorite Asian superfoods.  Shiitakes are very versatile.  This recipe is chock full of healthy nutrients, and the quinoa will keep you feeling fuller longer than plain rice or pasta would.

Quinoa Shiitake Mushroom Recipe

Ingredients

  • 1 cup quinoa, pre-rinsed or rinsed
  • 1-2/3 cups low-sodium vegetable broth
  • 3 tablespoons extra virgin olive oil, divided
  • 1 small yellow onion, finely chopped
  • 2 small carrots, peeled and diced
  • 1 small red bell pepper, diced
  • 6 ounces shiitake mushrooms, stemmed and thinly sliced
  • 2 cloves minced garlic
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Combine quinoa and vegetable broth in a medium-sized sauce pan. Bring to a boil, then reduce heat to low.  Cover & simmer until quinoa is cooked (about 15 minutes).
  2. While the quinoa is cooking, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until they start to soften (about 3 minutes).
  3. Add the carrots, red bell pepper and thyme.  Cook until the vegetables are tender, approximately 6-7 minutes.
  4. Add the rest of the olive oil, shiitakes, and minced garlic.  Cook, stirring constantly, until mushrooms are cooked all the way through (about 3 minutes).
  5. Add salt & freshly ground black pepper to taste.
  6. Stir in the cooked quinoa.  Serve and enjoy!

Other meatless recipes you might enjoy:

Vegetarian Lean Lasagna
vegetarian-lean-lasagna

 

 

 

 

Vegetarian Skinny Cowboy Soup

Low fat Cowboy Soup vegetarian chili

 

 

 

 

 

Butternut Squash with Roasted Garlic Soup

meatless monday recipe

 

Read more about Meatless Monday here.