A great brunch , breakfast or lunch meal and it is just as good cold. This recipe will serve 4 generous portions at only 151 calories per serving and 395 mg of sodium.
- 2 Cups – (4 oz) white mushrooms thinly sliced
- 1 Cup zucchini coarsely chopped
- 1 Cup yellow onion diced
- 1/2 Cup dried tomatoes cut into thin strips
- 1 Tablespoon fresh thyme, divided chopped
- 2 Teaspoon garlic pressed or minced
- 1/2 Teaspoon freshly ground pepper, divided
- 1/2 Cup water
- 2 Cups finely chopped Kale
- 2 cups egg white (around 18 eggs)
- 3 tablespoons nutritional yeast
- 1 ½ teaspoon cornstarch
- 1 teaspoon onion powder
- ½ teaspoon Paprika (garnish)
Preheat oven to 350ºF. In a large, heavy-bottomed sauté pan over high heat, combine mushrooms, zucchini, yellow onion, dried tomatoes, 2 teaspoons of the thyme, garlic, 1/4 teaspoon of the pepper and 1/2 cup water. Bring to a boil and then reduce heat to medium. Stirring frequently, until vegetables are soft and onions are translucent, 8–10 minutes.
Add kale. Cook, stirring frequently, until kale is tender, about 5 minutes. Add up to 2 more tablespoons water if necessary, if vegetables seem dry or are starting to brown. Any extra water should evaporate by the time the kale is tender.
In a large bowl, whisk together egg whites, nutritional yeast, cornstarch, onion powder, remaining 1 teaspoon thyme, and remaining ¼ teaspoon of pepper until well mixed.
Lightly spray an 8 x 8-in glass baking pan with nonstick spray, or use a nonstick baking pan. Spread vegetables evenly over bottom of baking pan. Pour egg mixture evenly over vegetables. Sprinkle lightly with paprika.
Cover pan with aluminum foil. Bake frittata for 20 minutes. Remove foil and continue to bake until frittata is set in the middle and edges are lightly browned, about 10 to 15 minutes. Remove frittata from the oven. Let sit for at least 10 minutes before serving.
Cut frittata into four 4 x 4-in squares. Garnish each square with tomato halves.