Prep Time

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Serves: 4
Serving Size: 1/4 of yield


  • 2.00 medium (34.000g)    tomatillos
  • 1.00 tsp (4.500g)    olive oil
  • 0.50 cup, diced (160.000g)    onion(s)
  • 1.00 clove(s), minced (6.000g)    garlic
  • 0.50 cup, chopped (67.000g)    kale
  • 0.50 cup, chopped (7.500g)    spinach, raw
  • 2.00 Tbsp (3.800g)    parsley leaves, fresh, chopped
  • 4.00 oz, diced (28.350g)    96% fat free ham
  • 0.50 tsp (0.500g)    crushed red pepper flakes
  • 0.50 dash (0.400g)    salt
  • 1.00 dash (0.100g)    ground black pepper
  • 8.00 large (33.000g)    eggs, whites only


  1. Set oven to broil and remove husks from tomatillos. Place tomatillos on a baking sheet and broil for 5 minutes, or until the tops are soft. Remove from the oven and use fork to mash. Set aside.
  2. In a skillet over medium heat, add olive oil, diced onions, and garlic. Cook for 2-3 minutes.
  3. Add kale, spinach, parsley, and mashed tomatillos to the pan and cook for an additional 8 minutes. Stir and add diced ham, red pepper flakes, salt, and pepper.
  4. Form a large circle with ingredient mixture, about ½ inch thick.
  5. Add egg whites on top. Cover the pan with a lid and let cook for 5 minutes or until desired doneness.
  6. Divide mixture into four equal portions and serve.

Additional Notes

Journal It! 70 protein calories • ½ serving vegetables • ½ serving fat