Ingredients for Baked Eggs Kale Parmesan Frittata
- 1 bunch (about 5 oz) kale
- Tomatoes
- 6 large eggs
- Parmesan Cheese
- 1/4 cup almond meal
- Leek
- 1 tablespoon sea salt
- Fresh Ground Black Pepper
- Olive Oil
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How to Make Baked Eggs Kale Parmesan Frittata
- Preheat oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in an 8-10 inch cast iron skillet over medium heat.
- Add 1 cup sliced leeks and sauté for 5-7 minutes, until softened and lightly browned.
- Spread leeks evenly across the bottom of the skillet and remove from heat.
- Wash and remove stems from 1 bunch (about 5 oz) kale. Chop roughly.
- Bring 1-2 quarts of water to a boil in a saucepan. Add 1 tablespoon sea salt.
- Add kale to boiling water and blanch for 1-2 minutes, until tender. Drain thoroughly in a colander.
- In a medium bowl, whisk 6 large eggs thoroughly.
- Layer the blanched kale evenly in the prepared skillet.
- Sprinkle 1/2 cup chopped tomatoes over the kale.
- Generously season with freshly ground black pepper.
- Pour the whisked eggs over the vegetables.
- Evenly distribute 1/2 cup grated Parmesan cheese over the eggs. Sprinkle with 1/4 cup almond meal.
- Do not stir.
- Bake for 15-18 minutes, or until the eggs are set and lightly golden.
- Broil for 1 minute, or until the almond meal is lightly browned in spots.
- Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
12g
Fat
25g
Carbs
3g
