Kale & Feta Egg Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 142.3
- Total Fat: 9.3 g
- Cholesterol: 276.7 mg
- Sodium: 593.2 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.8 g
- Protein: 12.9 g
View full nutritional breakdown of Kale & Feta Egg Bake calories by ingredient
Introduction
An easy and delish egg bake. Make ahead to eat through your busy work week. An easy and delish egg bake. Make ahead to eat through your busy work week.Number of Servings: 8
Ingredients
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12 eggs (1 dozen large eggs), beaten & mixed well
Kale,fresh 10 ounces
Fat free Feta cheese, 3/4 cup
1 tsp salt and 1 tsp pepper
1 tbsp olive oil
Tips
Adding turkey sausage or turkey bacon would be really good in this dish as well.
I used a 13x9 baking dish and realized I could have cooked it for less time. Cooking time will vary depending on the size of your baking dish.
Directions
Preheat oven to 375 degrees.
Crack and add eggs to large bowl. Add salt & pepper and beat eggs well.
Preheat skillet over medium heat. Add extra virgin olive oil to skillet. Add fresh kale (that has been washed, dried and cut into ribbons). Cook 3-5 minutes until wilted down.
Spray baking dish with cooking spray and then add the semi-cooked kale from the skillet to the baking dish. Add feta cheese and the beaten eggs.
Move the mix around slightly with a fork to make even and then bake at 375 for 40 to 45 minutes (until done)
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user AVONWITHJENN.
Crack and add eggs to large bowl. Add salt & pepper and beat eggs well.
Preheat skillet over medium heat. Add extra virgin olive oil to skillet. Add fresh kale (that has been washed, dried and cut into ribbons). Cook 3-5 minutes until wilted down.
Spray baking dish with cooking spray and then add the semi-cooked kale from the skillet to the baking dish. Add feta cheese and the beaten eggs.
Move the mix around slightly with a fork to make even and then bake at 375 for 40 to 45 minutes (until done)
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user AVONWITHJENN.
