Looking for a balanced breakfast that’ll keep your sugars stable? This kale and tomato frittata is a magnificent way to start your morning. Serve it with a parfait of yogurt and berries to bust hunger.
Fill a large saucepan two-thirds full of water and bring to a boil. Add the kale, pushing it into the water, and cook, uncovered, for 6 to 7 minutes.
Drain the kale and press out the water; set aside.
In a bowl, whisk together the eggs, egg whites, milk, and hot sauce; set aside.
In a large ovenproof skillet, heat the olive oil over medium heat. Add the onion and sauté for 3 to 4 minutes, until soft. Add the scallions and garlic, and sauté for 1 minute.
Add the cooked kale, basil, salt, and pepper, and cook for 1 minute.
Set the oven to broil with a rack about 5 inches from the heat source. Meanwhile, pour the egg mixture over the kale mixture in the skillet. Let the eggs cook, undisturbed, for about 4 minutes. Use a spatula to gently lift the eggs around the edges and allow any uncooked egg mixture to flow to the bottom of the pan and cook for 1 to 2 minutes more, until the egg is almost set.
Lay the tomato slices in overlapping circles over the cooked eggs. Sprinkle with the paprika and feta cheese. Place the skillet in the oven and broil for about 3 minutes, until the tomatoes are lightly browned, the feta cheese is melted, and the eggs are completely set. Remove the pan from the oven.
Serve each wedge with a yogurt and berry parfait with granola.