Super simple with just 6 main ingredients, this Kale and Feta Egg Bake is perfect for serving a crowd. Vegetarian and low carb!
Happy Mondayyyy. Guess who is home for the holidayyssss?? THIS GIRL. With a little pup sitting next to me all cute and cuddly. Doesn’t get much better than that. Oh, and my little brother playing soccer with the cat, I guess. Mmmm yeah. He’s 14. My mom gave up on the “no sports in the house” thing a long time ago. Can’t blame her and my dad with trying to keep all five of us under control.
We’ll finally all be together in the same place again on Christmas Eve. The last time that happened was at my wedding in May I am pretty sure. We’re definitely a busy bunch, but another reason I love this time of year is we set aside the excuses and just get together.
So this egg bake! I made with them in mind. I made something similar Christmas morning last year, but it didn’t quite turn out the way I had hoped. And I simplified this version quite a bit! I was going to get all fancy and add mushrooms, tomatoes, and some other vegetable. But then I was thinking “Am I really going to want to get all that stuff around Christmas morning and prep all those veggies?” No, not really. Not to mention I’ve got some picky eaters in my fam, so in this case the simpler the better!
So my two star ingredients are:
KALE AND FETA.
For one, I LOVE kale in my eggs. Better than spinach. I like the slightly chewy texture it brings. Plus, hello NUTRIENTS: Vitamin A, K, B6, manganese, calcium, copper, potassium, and magnesium. Kale also contains antioxidants (think anti-inflammatory, lowering blood pressure) and may help lower cholesterol. (source)
So if you haven’t already, it is a good time to introduce some kale into your diet! I actually made a simple kale salad for our holiday luncheon at work with a superb homemade dressing (if I do say so myself) and I got so many compliments on it I am thinking I have to share it here soon. But until then, let’s make this Kale and Feta Egg Bake!
- 3 cups kale, chopped
- 1 cup onion, chopped
- 2 tsp minced garlic
- 1/2 TBS olive oil
- 1 1/2 cups liquid egg whites
- 4 large eggs
- 1 cup ricotta (I used part skim)
- 1/2 TBS all-purpose seaoning (salt-free)
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 tsp red pepper flakes (optional)
- 6 oz feta, chopped/crumbled
- Preheat oven to 350F, and grease a 9×13 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 1 1/2 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.
- Serving Size: 1
- Calories: 120
- Sugar: 2
- Fat: 6
- Carbohydrates: 4
- Protein: 11
SO.. What kind of meals do you like to contribute to your annual holiday gatherings? I’m definitely always bringing the “healthier” options. Whether that is a pretty salad or a healthier cake, I’m going to be THAT person. But really, I don’t get many complaints. I love how surprised people are when I tell him what I’ve brought is actually good for them. It’s just some real food people! 😀 😉
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