Spicy Frittata, Tomato Salad—Breakfast
Chef: Michelle Bernstein
It would be such a shame to replace such luscious possibilities for breakfasts—like this one—with cereals from a box! This combination of ingredients is sure to get you, and your metabolism, off to a great start. Chef Michelle Bernstein suggests that this breakfast be served with a side dish of warmed black beans topped with a dollop of sour cream. This dish contains the Latin power foods chilies (habanero or Scotch bonnet peppers) and cilantro, as well as eggs, onions, kale (or spinach), and tomatoes.
4 large whole eggs
4 egg whites
2 tablespoons fresh parsley, chopped
Kosher salt and black pepper to taste
1 tablespoon olive oil
1 cup Spanish onions, peeled, finely chopped
1 cup kale or spinach, sliced thin
1⁄4 piece of habanero or Scotch bonnet pepper, finely diced
1 cup tomatoes, chopped
1⁄4 cup red onion, chopped
1⁄2 cup cilantro, chopped
Juice of 1 lime
Whisk the whole eggs, egg whites, parsley, salt, and pepper. Set aside. In a heavy nonstick broiler-proof pan, heat the oil over medium heat. Add the Spanish onion and cook until soft, about 8 minutes. Add the kale and cook for 4 minutes. Stir in the egg mixture and pepper and mix well. Cover with foil and reduce the heat to low and cook until the eggs are almost set, about 6 to 7 minutes.
Meanwhile, prepare the tomato topping: In a food processor, combine the tomato, red onion, cilantro, lime juice, and salt and pepper. Pulse about 5 times, until the mixture resembles a salsa.
Preheat the broiler. Place the frittata under the broiler and cook until the top is set and starts to brown, about 2 to 3 minutes. Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve. Top with the tomato mixture and serve immediately.
Nutritional Information (per 1-person serving):
Serving: 1 cup
Total Fat: 9.3g
Protein: 14.6 g
Antioxidant Rating: 2