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Frittata for a King

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Total Time (minutes)
40
Difficulty
1
Servings
4
Ingredients
11
Total Prep Time: 25 minutes
Calories Per Serving: 200
Nutrients

Nutrition Facts

1 slice

Amount per serving
Calories 200 Calories from fat: 80
% Daily Value*
Fat 9 g 11 %
Saturated 2 g 11 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 5 g %
Cholesterol 187 mg 62 %
Sodium 588 mg 26 %
Potassium 449 mg 10 %
Carbohydrate 13 g 5 %
Fiber 3 g 9 %
Sugars 5 g
Protein 17 g
Vitamin A 50 %
Vitamin C 70 %
Calcium 6 %
Iron 10 %
Vitamin E 15 %
Thiamin 8 %
Vitamin B6 15 %
Phosphorus 10 %
Magnesium 10 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

10 large egg whites
4 large eggs
¾ teaspoon kosher salt
1 tablespoon olive oil
1 DOLE® Sweet Potato, peeled and cubed
½ cup chopped DOLE® Yellow Onion
1 small red bell pepper, chopped
1 cup DOLE® Shredded Red Cabbage
½ cup DOLE® Cauliflower florets
2 cups DOLE® Spinach, trimmed
1 cup DOLE® Arugula

Directions

  1. Preheat oven to 375°F. Whisk egg whites, eggs and salt in a large bowl.
  2. Heat oil in a large, oven-safe nonstick skillet over medium-high heat. Add potato and onion; cook 8 minutes, stirring occasionally. Add pepper, cabbage and cauliflower; cook 4 minutes, stirring occasionally. Add spinach and arugula; cook 2 minutes or until wilted, stirring occasionally. Remove from heat.
  3. Add egg mixture to skillet; bake 25 minutes or until center is set and internal temperature reaches 160°F. Let stand 5 minutes; cut into 4 slices. 
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Frittata for a King Prep Time:25 minutes Cook time:40 minutes Serves: 4
Nutrition facts: 200 Calories, 9 grams fat
Ingredients: 10 large egg whites
4 large eggs
¾ teaspoon kosher salt
1 tablespoon olive oil
1 DOLE® Sweet Potato, peeled and cubed
½ cup chopped DOLE® Yellow Onion
1 small red bell pepper, chopped
1 cup DOLE® Shredded Red Cabbage
½ cup DOLE® Cauliflower florets
2 cups DOLE® Spinach, trimmed
1 cup DOLE® Arugula Directions:Preheat oven to 375°F. Whisk egg whites, eggs and salt in a large bowl.Heat oil in a large, oven-safe nonstick skillet over medium-high heat. Add potato and onion; cook 8 minutes, stirring occasionally. Add pepper, cabbage and cauliflower; cook 4 minutes, stirring occasionally. Add spinach and arugula; cook 2 minutes or until wilted, stirring occasionally. Remove from heat.Add egg mixture to skillet; bake 25 minutes or until center is set and internal temperature reaches 160°F. Let stand 5 minutes; cut into 4 slices.