Pumpkin-Kale Frittata with Sun-Dried Tomatoes | Recipes | WW USA
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Pumpkin-Kale Frittata with Sun-Dried Tomatoes & see the Points value of this great recipe.
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Cooking tools:
- Cast iron skillet
- Oven
- Microwave
- Mixing bowl
- Skillet
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1/2 cup(s) Sun-dried tomatoes (without oil), thinly sliced
- 1 Tbsp Olive oil
- 1 cup(s) Uncooked leeks, thinly sliced
- 1/4 tsp Crushed red pepper flakes
- 8 oz Fresh Tuscan kale, stemmed and thinly sliced
- 1/3 cup(s) 1% low fat milk
- 1/3 cup(s) Grated Parmesan cheese
- 3/4 tsp Kosher salt
- 8 item(s), large Egg
- 15 oz Canned pumpkin puree
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