Kale and Feta Egg Bake
Servings: 12
Calories: 128kcal
A super simple healthy casserole with just 6 main ingredients, this Kale and Feta Egg Bake is perfect for serving a crowd. Vegetarian, gluten free and low carb!
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Ingredients
- 3 cups chopped kale
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1/2 tablespoon olive oil
- 1.5 cups liquid egg whites
- 4 large eggs
- 1 cup ricotta I used part skim
- 1/2 tablespoon all-purpose seasoning salt-free
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon red pepper flakes optional
- 6 ounces feta chopped or crumbled
Instructions
- Preheat oven to 350ºF, and grease a 9x13 baking dish with butter or 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 are translucent, about 10 minutes. Remove from heat and set aside.
- In a large bowl whisk together liquid egg whites, whole eggs, ricotta, and all dry seasoning and spices.
- 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. Allow pan to cool 10 minutes before slicing and serving.
Notes
Feel free to add about 1 1/2 - 2 cups diced bell pepper. You can cook in skillet with kale and onion or add to egg mixture prior to baking.
Nutrition information approximate.
Nutrition
Serving: 1g | Calories: 128kcal | Carbohydrates: 5g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 77mg | Sodium: 279mg | Fiber: 1g | Sugar: 2g