Fit Mitten Kitchen · by Ashley★ 5.0 (1)
Kale and Feta Egg Bake
NUTRITION · PER SERVING55M COOK
CAL 6%·PRO 16%
CARBS 3G12% OF CAL
0G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 7G57% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory baked casserole combining kale, feta, ricotta, and eggs in a creamy custard base. It's vegetarian, gluten-free, and low in carbs, making it ideal for feeding a crowd at breakfast or brunch.
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View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups chopped kale
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1/2 tablespoon olive oil
- 1.5 cups liquid egg whites
- 4 large eggs
- 1 cup ricotta (I used part skim)
- 1/2 tablespoon all-purpose seasoning (salt-free)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon red pepper flakes (optional)
- 6 ounces feta (chopped or crumbled)
At a glance
PER SERVING · TIME 55M
CAL 6%·PRO 16%
CARBS 3G12% OF CAL
0G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 7G57% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 327mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 117mg
- Calcium
- 150mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.