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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 219.1
  • Total Fat: 15.8 g
  • Cholesterol: 386.9 mg
  • Sodium: 364.0 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 16.2 g

View full nutritional breakdown of Kale and Feta Breakfast Casserole calories by ingredient
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Kale and Feta Breakfast Casserole

Submitted by: GOOSIEMOON


Number of Servings: 6

Ingredients

    10-12 oz. fresh kale, washed and coarsely chopped
    2 tsp. olive oil
    3/4 cup crumbled Feta cheese (about 4 oz.)
    12 eggs, beaten
    1 tsp. Spike Seasoning (or use any all-purpose seasoning that's good with eggs)
    Salt and fresh-ground black pepper to taste


Directions

Preheat oven to 375F/190C. Wash the kale if needed and spin dry or dry with paper towels, then coarsely chop kale. Heat oil over medium-high heat in a large frying pan. When oil is hot add the kale and cook while stirring until kale is wilted and starting to soften, about 3-5 minutes. (Red Russian Kale will cook more quickly; darker green kale varieties will take longer to soften.)

Spray a 9" x 12" casserole dish with olive oil or nonstick spray, then put barely-cooked kale in the bottom of the dish. Crumble Feta cheese over the kale. Beat eggs with Spike Seasoning, salt, and fresh ground black pepper; then pour eggs over kale/Feta. (I like to take a fork and gently stir so the veggies and cheese are well-distributed in the eggs.)

Bake the casserole 40-45 minutes, or until eggs are set and the top is starting to lightly brown. Serve hot. This is good with a dollop of low-fat sour cream.

Leftover egg casserole will keep in the fridge for about a week. Reheat in the microwave for 1-2 minutes. (Don't microwave too long or it will make the eggs rubbery.


Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user GOOSIEMOON.






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