Egg, Sauteed Kale and Ricotta on Toast



Baked Kale and Eggs with Ricotta

Ricota and Kale Baked Eggs

Yields: 4 servings | Serving Size: 1 egg , 1/2 cup kale | Calories: 170 | Total Fat: 12g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 202mg | Sodium: 276mg | Carbohydrates: 4g | Fiber: 1g | Sugar: 2g | Protein: 11g | SmartPoints: 8

Ingredients

  • 1 tablespoon olive oil
  • 6 cups kale, stems removed and roughly chopped
  • 2 cloves garlic, minced
  • 1/4 cup fat-free ricotta cheese
  • 1/4 cup fat-free feta, crumbled
  • 4 large eggs
  • 1/3 cup grape tomatoes, cut in half
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Kosher salt

Instructions

  1. Preheat your oven to 350 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
  2. In a large skillet, heat the olive oil on medium heat. Once hot, add the kale and garlic. Cook until the kale is wilted and soft. Remove from heat and set aside.
  3. In a small mixing bowl mix together the ricotta and feta cheese.
  4. Place the cooked kale in the prepared baking dish. Make 4 small wells in the kale and crack and egg into each well. Drop the cheese mixture by the spoonful (about 1 tablespoon per spoonful) around the eggs onto the kale. Top with the halved cherry tomatoes and season with pepper and salt.Bake for 20 to 25 minutes or until whites are cooked and beginning to brown.





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Date: 13.12.2018, 15:44 / Views: 31354