Pumpkin-Kale Frittata with Sun-Dried Tomatoes
2
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
6
Difficulty
Easy
Canned pumpkin not only enriches this frittata with deep, rich, squash-like flavor but also gives it a creamy, custardy texture that’s more like the filling in a full-fat quiche. Sautéed leeks and kale provide textural contrast and savory notes, and sun-dried tomatoes provide chewy tart-sweet bits. We microwave the tomatoes with a little water to ensure they’re completely plump and tender. If you don’t have a leek on hand or can’t find a good one at your store, you can substitute thinly sliced shallots.
Ingredients
Sun-dried tomatoes (without oil)
½ cup(s), thinly sliced
Olive oil
1 Tbsp
Uncooked leeks
1 cup(s), thinly sliced
Crushed red pepper flakes
¼ tsp
Fresh Tuscan kale
8 oz, stemmed and thinly sliced
1% low fat milk
⅓ cup(s)
Grated Parmesan cheese
⅓ cup(s)
Kosher salt
¾ tsp
Egg
8 item(s), large
Canned pumpkin puree
15 oz