Ingredients
Directions
Such a versatile dish as it works for breakfast, lunch or a mid afternoon snack. Healthy, easy to make and delicious hot or cold.
Preheat the oven to 175℃.
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.
Remove the hard stems (if you haven't steamed the kale) and chop the kale into small pieces.
Clean and chop the spring onion. Place it in a non-stick pan greased with ghee or butter and cook until slightly browned.
Place the kale into a baking dish and add the browned spring onion. Mix to allow the oil and onion everywhere.
Crack the eggs into a bowl and add ricotta cheese. Season with salt and freshly ground black pepper and mix well.
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.
When done, remove from the oven and set aside for 15 minutes.
Enjoy either warm or cold!
Try this kale frittata recipe with crispy bacon or fresh vegetables!
Servings 6
- Amount Per Serving
- Calories 360
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 13.1g66%
- Cholesterol 408mg136%
- Sodium 583mg25%
- Potassium 425mg13%
- Total Carbohydrate 9.7g4%
- Dietary Fiber 0.8g4%
- Sugars 1.2g
- Protein 27.7g56%
- Calcium 35%
- Iron 16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Such a versatile dish as it works for breakfast, lunch or a mid afternoon snack. Healthy, easy to make and delicious hot or cold.
Preheat the oven to 175℃.
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.
Remove the hard stems (if you haven't steamed the kale) and chop the kale into small pieces.
Clean and chop the spring onion. Place it in a non-stick pan greased with ghee or butter and cook until slightly browned.
Place the kale into a baking dish and add the browned spring onion. Mix to allow the oil and onion everywhere.
Crack the eggs into a bowl and add ricotta cheese. Season with salt and freshly ground black pepper and mix well.
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.
When done, remove from the oven and set aside for 15 minutes.
Enjoy either warm or cold!
Try this kale frittata recipe with crispy bacon or fresh vegetables!
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