Tomato frittata.

I made a frittata for the first time last night – and I didn’t burn it! This is a light frittata since I subbed the heavy cream component for skim milk. I made up for it by adding a bit of extra cheese… but this still came out at only 112 calories per slice!

Tomato, Kale and Chicken Frittata
4 whole eggs
4 egg whites
1/3 cup skim milk
1/2 cup shredded parmesan cheese
1/2 cup sliced cherry tomatoes
1/2 cup shredded kale
1/2 cup shredded chicken {I used leftover rotisserie chicken}
2 small tomatoes, sliced {for topping}
1/2 tsp baking soda
Dash of salt
Dash of black pepper

Preheat the oven to 350 degrees. Whisk eggs, milk, baking soda, salt and pepper. Tear kale leaves into small pieces and stir into the egg mixture. Stir in parmesan cheese and shredded chicken. Pour into a tart or pie dish. Layer sliced tomatoes on top and bake for 25-30 minutes. This baked a lot faster than I anticipated so make sure to check it – a fork should come out clean and the top should be lightly brown.

Adapted from Family Spice – Kale and Heirloom Tomato Crustless Quiche.