Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 199.5
- Total Fat: 9.3 g
- Cholesterol: 144.9 mg
- Sodium: 454.1 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.6 g
- Protein: 16.5 g
View full nutritional breakdown of Artichoke, Kale & Ricotta Tart calories by ingredient
Artichoke, Kale & Ricotta Tart
Submitted by: STEPMOMSTERIntroduction
Adopted from member submitted recipe from bariatrictv.com Adopted from member submitted recipe from bariatrictv.comNumber of Servings: 6
Ingredients
-
4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan cheese, grated
1 med onion, chopped
1 cup canned artichokes, drained & coarsely chopped
1 bunch kale, roughly chopped
Tips
Directions
Preheat oven to 375F. Grease a 9-inch cake or tart pan lightly with olive oil or butter.
Saute onion over medium high heat until tender, approx 5-7 minutes. Allow to cool.
In a large bowl, whisk together the eggs and cheeses.
Roughly chop the artichokes and kale and add to the cheese/egg mixture.
Add cooked onions and stir until combined.
Pour contents of bowl into the greased cake pan and cook until custard is set, about 40-45 minutes.
Cool on a wire wrack for 5 to 10 minutes and serve.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user STEPMOMSTER.
Saute onion over medium high heat until tender, approx 5-7 minutes. Allow to cool.
In a large bowl, whisk together the eggs and cheeses.
Roughly chop the artichokes and kale and add to the cheese/egg mixture.
Add cooked onions and stir until combined.
Pour contents of bowl into the greased cake pan and cook until custard is set, about 40-45 minutes.
Cool on a wire wrack for 5 to 10 minutes and serve.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user STEPMOMSTER.
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