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Kale Frittata

AuthorAnnabel
RatingDifficultyBeginner

Frittata is the perfect all-day breakfast. It is healthy and super filling.

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Yields6 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 12 large eggs
 3 cups dark leaf kale
 3 medium spring onions
 2 cups ricotta cheese
 1 cup grated parmasan cheese
 2 tbsp coconut oilor butter
 ½ tsp pink Himalayan saltor sea salt
 ground black pepper

What are we cooking today?
1

Such a versatile dish as it works for breakfast, lunch or a mid afternoon snack. Healthy, easy to make and delicious hot or cold.

Getting started
2

Preheat the oven to 175℃.

3

Wash and drain the kale leaves. You can use any dark-leaf kale.

Note: Usually, the darker the leaves are, the less carbs they contain. You can steam the kale briefly or use fresh kale for more crispiness.

4

Remove the hard stems (if you haven't steamed the kale) and chop the kale into small pieces.

5

Clean and chop the spring onion. Place it in a non-stick pan greased with ghee or butter and cook until slightly browned.

6

Place the kale into a baking dish and add the browned spring onion. Mix to allow the oil and onion everywhere.

7

Crack the eggs into a bowl and add ricotta cheese. Season with salt and freshly ground black pepper and mix well.

8

Pour the egg mixture into the backing dish with the kale. Top with grated parmesan cheese and place in the oven for 25-30 minutes.

9

When done, remove from the oven and set aside for 15 minutes.

10

Enjoy either warm or cold!

Annabelle's tips
11

Try this kale frittata recipe with crispy bacon or fresh vegetables!

Ingredients

 12 large eggs
 3 cups dark leaf kale
 3 medium spring onions
 2 cups ricotta cheese
 1 cup grated parmasan cheese
 2 tbsp coconut oilor butter
 ½ tsp pink Himalayan saltor sea salt
 ground black pepper

Directions

What are we cooking today?
1

Such a versatile dish as it works for breakfast, lunch or a mid afternoon snack. Healthy, easy to make and delicious hot or cold.

Getting started
2

Preheat the oven to 175℃.

3

Wash and drain the kale leaves. You can use any dark-leaf kale.

Note: Usually, the darker the leaves are, the less carbs they contain. You can steam the kale briefly or use fresh kale for more crispiness.

4

Remove the hard stems (if you haven't steamed the kale) and chop the kale into small pieces.

5

Clean and chop the spring onion. Place it in a non-stick pan greased with ghee or butter and cook until slightly browned.

6

Place the kale into a baking dish and add the browned spring onion. Mix to allow the oil and onion everywhere.

7

Crack the eggs into a bowl and add ricotta cheese. Season with salt and freshly ground black pepper and mix well.

8

Pour the egg mixture into the backing dish with the kale. Top with grated parmesan cheese and place in the oven for 25-30 minutes.

9

When done, remove from the oven and set aside for 15 minutes.

10

Enjoy either warm or cold!

Annabelle's tips
11

Try this kale frittata recipe with crispy bacon or fresh vegetables!

Kale Frittata
AuthorAnnabelCategory, , , , , DifficultyBeginner
Rating
Yields6 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

Ingredients

 12 large eggs
 3 cups dark leaf kale
 3 medium spring onions
 2 cups ricotta cheese
 1 cup grated parmasan cheese
 2 tbsp coconut oilor butter
 ½ tsp pink Himalayan saltor sea salt
 ground black pepper

Directions

What are we cooking today?
1

Such a versatile dish as it works for breakfast, lunch or a mid afternoon snack. Healthy, easy to make and delicious hot or cold.

Getting started
2

Preheat the oven to 175℃.

3

Wash and drain the kale leaves. You can use any dark-leaf kale.

Note: Usually, the darker the leaves are, the less carbs they contain. You can steam the kale briefly or use fresh kale for more crispiness.

4

Remove the hard stems (if you haven't steamed the kale) and chop the kale into small pieces.

5

Clean and chop the spring onion. Place it in a non-stick pan greased with ghee or butter and cook until slightly browned.

6

Place the kale into a baking dish and add the browned spring onion. Mix to allow the oil and onion everywhere.

7

Crack the eggs into a bowl and add ricotta cheese. Season with salt and freshly ground black pepper and mix well.

8

Pour the egg mixture into the backing dish with the kale. Top with grated parmesan cheese and place in the oven for 25-30 minutes.

9

When done, remove from the oven and set aside for 15 minutes.

10

Enjoy either warm or cold!

Annabelle's tips
11

Try this kale frittata recipe with crispy bacon or fresh vegetables!

Nutrition Facts

Servings 6


Amount Per Serving
Calories 60.5
% Daily Value *
Total Fat 4g7%
Saturated Fat 2.2g12%
Cholesterol 68mg23%
Sodium 98mg5%
Potassium 70mg2%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.1g1%
Sugars 0.2g
Protein 4.6g10%

Calcium 6%
Iron 2.6%
Vitamin D 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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