1/3 Photos of Baked Eggs & Kale Parmesan (Frittata)
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.
My Private Note
Units: US | Metric
- 1Preheat the oven to 375°F.
- 2Add 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.
- 3Wash 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.
- 4In a bowl, beat 6 eggs thoroughly.
- 5Line 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.
- 6Bake 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.
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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
- Total Fat 21.1 g
- Saturated Fat 5.0 g
- Cholesterol 324.5 mg
- Sodium 2003.5 mg
- Total Carbohydrate 11.4 g
- Dietary Fiber 2.8 g
- Sugars 3.0 g
- Protein 16.6 g