Baked Eggs Kale Parmesan Frittata Recipe

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

How to Make Baked Eggs Kale Parmesan Frittata

1. Preheat oven to 375°F (190°C).
2. Heat 1 tablespoon olive oil in an 8-10 inch cast iron skillet over medium heat.
3. Add 1 cup sliced leeks and sauté for 5-7 minutes, until softened and lightly browned.
4. Spread leeks evenly across the bottom of the skillet and remove from heat.
5. Wash and remove stems from 1 bunch (about 5 oz) kale. Chop roughly.
6. Bring 1-2 quarts of water to a boil in a saucepan. Add 1 tablespoon sea salt.
7. Add kale to boiling water and blanch for 1-2 minutes, until tender. Drain thoroughly in a colander.
8. In a medium bowl, whisk 6 large eggs thoroughly.
9. Layer the blanched kale evenly in the prepared skillet.
10. Sprinkle 1/2 cup chopped tomatoes over the kale.
11. Generously season with freshly ground black pepper.
12. Pour the whisked eggs over the vegetables.
13. Evenly distribute 1/2 cup grated Parmesan cheese over the eggs. Sprinkle with 1/4 cup almond meal.
14. Do not stir.
15. Bake for 15-18 minutes, or until the eggs are set and lightly golden.
16. Broil for 1 minute, or until the almond meal is lightly browned in spots.
17. Let cool slightly before slicing and serving.