Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Breakfast / Baked Eggs & Kale Parmesan (Frittata) Recipe
    Lost? Site Map

    Baked Eggs & Kale Parmesan (Frittata)

    Baked Eggs & Kale Parmesan (Frittata). Photo by MA HIKER

    1/3 Photos of Baked Eggs & Kale Parmesan (Frittata)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    What's Cooking?'s Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375°F.
    2. 2
      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.
    3. 3
      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.
    4. 4
      In a bowl, beat 6 eggs thoroughly.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on January 17, 2011

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2007

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Baked Eggs & Kale Parmesan (Frittata)

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 294.4
     
    Calories from Fat 189
    64%
    Total Fat 21.1 g
    32%
    Saturated Fat 5.0 g
    25%
    Cholesterol 324.5 mg
    108%
    Sodium 2003.5 mg
    83%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 2.8 g
    11%
    Sugars 3.0 g
    12%
    Protein 16.6 g
    33%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites