Amanda Freitag: Along with chef duties at The Harrison in TriBeCa, Freitag battled Bobby Flay on “Iron Chef America” and is a judge on Food Network’ “Chopped.” She has a recurring role on the Cooking Channel series “Unique Eats” and will be seen on the “The Next Iron Chef: Redemption” in November.
Amanda Freitag's kale, egg white, ricotta frittata
3 tablespoons extra virgin olive oil
1 cup egg whites
1 1/2 cups kale, cooked, chopped
1/2 cup red bliss potatoes, cooked, diced
1/2 cup ricotta cheese
Salt and freshly ground pepper, to taste
2 scallions, chopped thinly
1 Preheat oven to 375 degrees. In a 10-inch non-stick oven ready skillet heat olive oil over medium heat.
2 In a medium bowl, combine the egg whites, cooked kale, potatoes and ricotta and beat together. Season with salt and pepper.
3 Add the chopped scallion to the oil and saute for 1 minute. Add the egg white vegetable mixture into the pan. Let the sides and the bottom of the frittata cook and then place in the oven to finish cooking. Cook the frittata for 8-10 minutes or until center is firm. Remove from the oven and let cool slightly. Cut into wedges and serve with fresh avocado slices.
Nutrition information per serving: 213 calories, 60% calories from fat, 14 g fat, 4 g saturated fat, 15 mg cholesterol, 9 g carbohydrates, 12 g protein, 234 mg sodium, 1 g fiberCopyright © 2014, Los Angeles Times