Prep 10 mins
Cook 15 mins
Straddling the line between frittata and casserole, this dish is as perfect for dinner as it is for brunch! It's packed with protein and calcium, and best of all, it's quick and easy. If you need to substitute a different type of green vegetable, try swiss chard - Spinach releases too much liquid to work well in this recipe.
- 1 bunch kale (preferably lacinato or dinosaur kale)
- 2 tomatoes, diced
- 6 eggs
- 1⁄3 cup parmesan cheese, freshly grated
- 1⁄3 cup ground almond meal
- 1⁄2 cup chopped leek
- 1 tablespoon sea salt
- fresh ground black pepper
- 2 tablespoons olive oil
- Preheat the oven to 375°F.
- Add oil to a 8 or 10 inch cast iron pan. Heat oil over medium heat. Add leeks and sauté until the leeks begin to brown. Spread leeks evenly around the bottom of the pan and remove from heat.
- Wash and remove stems from kale, and chop roughly. Bring 1-2 quarts of water to a rolling boil in a pot, then add a tablespoon of sea salt. Submerge chard in boiling water for 1-2 minutes or until tender. Drain completely in colander.
- In a bowl, beat 6 eggs thoroughly.
- Line cast iron pan with an even layer of kale (on top of the evenly spread leeks). Sprinkle chopped tomatoes on top of kale. Add a generous amount of ground black pepper. Then pour beaten eggs over the vegetables (use a spoon to make sure the egg mixture spreads all the way to the outer edge of the pan). Spread grated cheese evenly over the eggs, and then top with almond meal. Do NOT stir ingredients to combine.
- Bake for 15-18 minutes or until eggs are firmly set. Place under the broiler for 1 minute or until the almond meal begins to brown in spots. Slice and serve.
This was really good, Next time though I would add the whole leek, maybe some a half of an onion. I Didn't use the almond meal (didn't have it on hand) but I used an extra egg and had to cook it an extra 15 minutes because it was still runny. Other than that it was very delicious!
This was very good, and I had multiple requests for making it again. First of all I used an entire leek, which came to at least 1 cup. It makes a nice, firm, bottom layer. I used six eggs, as called out in the recipe, as well as a rather large bunch of kale. The kale wasn't submerged, but the egg rose during baking and engulfed all the kale. I used sliced roma tomatoes because they're usually less watery than others. I thought I had almond meal in the freezer, but no, so I skipped it. After 20 min in the oven it was still runny, so I turned the heat up to 400 F and baked it another ten minutes. The result was beautiful! Next time I'll add red pepper flakes because we like heat, but this has good flavor without additional spices.
This was delicious but a little confusing and I had to adapt as I went. A bunch of kale is pretty big at my grocery store, so I used half the bunch, but still had to use 8 eggs (actually I used egg substitute) to cover all the vegetables I had in the skillet. I didn't use the almond meal. The flavor was nice and it heats up very nicely for lunch. A healthy yummy dish.