Kale and Feta Egg Bake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/2 tsp sea salt
- 4 large eggs
- 1 cup onion chopped
- 2 tsp minced garlic
- 1/2 tsp ground pepper
- 1 1/2 cups liquid egg whites
- 1/2 tbs olive oil
- 3 cups kale chopped
- 1 cup ricotta (i used part skim)
- 1/2 tbs all-purpose seaoning (salt-free)
- 1/2 tsp red pepper flakes (optional)
- 6 oz feta chopped/crumbled
- Carbohydrate 69.6046351797151 g
- Cholesterol 335.880000164742 mg
- Fat 54.3900303904775 g
- Fiber 0.368012834508045 g
- Protein 50.5489092730968 g
- Saturated Fat 31.9221439189801 g
- Serving Size 1 1 Serving (737g)
- Sodium 838.969182624499 mg
- Sugar 69.2366223452071 g
- Trans Fat 3.2131186177726 g
- Calories 959 calories
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.
