Baked Eggs with Kale & Ricotta

Baked Eggs with Kale and Ricotta
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  • Ingredients
    4 large EGGS
    1 cup packed finely shredded kale (stems removed)
    1 Tbsp. olive oil
    1 cup ricotta cheese
    1/4 cup finely chopped sun-dried tomatoes
    2 Tbsp. finely chopped fresh basil
    1/4 tsp. each salt and pepper

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4th Recipe

    Calories: 221

    Total fat: 16 g
    Saturated fat: 7 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 7 g

    Cholesterol: 218 mg
    Sodium: 274 mg
    Carbohydrates: 5 g
    Fiber: 1 g
    Sugar: 2 g
    Protein: 14 g
    Vitamin A: 180 mcg
    Vitamin D: 1 mcg
    Folate: 40 mcg
    Choline: 161 mg
    Calcium: 169 mg
    Iron: 2 mg
    Potassium: 275 mg

    This recipe is an excellent source of choline and protein and a good source of vitamin A.

Directions

  1. PREHEAT oven to 400°F. TOSS kale with olive oil; DIVIDE evenly among four 8-oz. ramekins.

  2. COMBINE ricotta, sun-dried tomatoes, basil, salt and pepper; SPOON mixture evenly over kale. CRACK egg into each ramekin.

  3. BAKE for 12 to 15 minutes or until whites are set and yolks are cooked to desired doneness.

Insider Info

  • Substitute your favorite greens for kale; try Swiss chard, collard greens or spinach.