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–+ servings
Kale Egg Bake

Wholesome Kale Egg Bake with Goat Cheese and Tomatoes

A delightful Kale Egg Bake packed with nutrients, perfect for brunch, gluten-free and vegetarian.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Breakfast
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata
  • 2 tablespoons Olive oil Substitute with avocado oil if desired.
  • 2 cloves Minced garlic Shallots can be used for a milder taste.
  • 4 cups Chopped kale Spinach or Swiss chard can work as alternatives.
  • 6 large Whole large eggs Flax eggs can be used as a vegan alternative.
  • 1 cup Liquid egg whites About 4 regular egg whites can replace liquid eggs.
  • 1/4 cup Milk Substitute with non-dairy milk for a dairy-free version.
  • 1 teaspoon Italian seasoning Use dried basil, oregano, and thyme if unavailable.
  • 1/2 teaspoon Red pepper flakes Omit for a milder taste.
  • to taste Salt
  • to taste Pepper
For the Toppings
  • 4 ounces Goat cheese Feta or ricotta can substitute.
  • 1/2 cup Chopped sun-dried tomatoes Fresh tomatoes or roasted red peppers can work.

Equipment

  • 9-inch pie dish or square baking dish
  • large skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9-inch pie dish or square baking dish with olive oil.
  2. In a large skillet, pour in about 2 tablespoons of olive oil and add minced garlic, cooking for around 30 seconds until fragrant. Toss in the chopped kale and sauté for approximately 3 to 5 minutes until it wilts.
  3. In a mixing bowl, whisk together 6 whole large eggs, liquid egg whites, and about 1/4 cup of milk. Add in Italian seasoning, a pinch of red pepper flakes, and season with salt and pepper.
  4. Spread the sautéed kale mixture evenly across the bottom of the prepared baking dish. Pour the egg mixture over the kale and crumble goat cheese and chopped sun-dried tomatoes on top.
  5. Bake for 35 to 45 minutes until the center is set and lightly browned on top. A toothpick inserted should come out clean.
  6. Remove from the oven and let cool for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 6gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 350mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

Let the Kale Egg Bake cool for about 10 minutes to set before slicing. It makes for an easier cut and better presentation.

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