Kale and Feta Egg Bake

• Produce

  • 2 tsp Garlic
  • 3 cups Kale
  • 1 cup Onion

• Refrigerated

  • 4 Eggs, large
  • 1 1/2 cups Liquid egg whites

• Baking & Spices

  • 1/2 tsp Pepper, ground
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 6 oz Feta
  • 1 cup Ricotta

• Other

  • ½ TBS all-purpose seaoning (salt-free

Found on fitmittenkitchen.com

Description

Ingredients

• 3 cups kale, chopped
• 1 cup onion, chopped
• 2 tsp minced garlic
• ½ TBS olive oil
• 1½ cups liquid egg whites
• 4 large eggs
• 1 cup ricotta (I used part skim)
• ½ TBS all-purpose seaoning (salt-free)
• ½ tsp sea salt
• ½ tsp ground pepper
• ½ tsp red pepper flakes (optional)
• 6 oz feta, chopped/crumbled

Directions

• Preheat oven to 350F, and grease a 9x13 baking dish with butter (or coconut oil). Set aside.
• In a large frying pan add chopped kale, chopped onion, garlic and olive oil. Cook on medium heat until kale is cooked down and onions have turned brown, about 15 minutes. Remove from heat and set aside.
• In a large bowl, add 1½ cups liquid egg whites, 4 whole eggs, ricotta, and all dry seasoning and spices. Whisk until everything is combined.
• Add half the kale to the bottom of baking dish, evenly spread out .Gently pour in your egg mixture. Top with rest of kale, and sprinkle chopped/crumbled feta evenly throughout pan. Gently press kale and feta into egg mixture.
• Bake for 20 minutes uncovered, then loosely cover with foil and bake for another 15-25 minutes. Edges will be golden and middle should be set when done.

Nutrition