Baked Eggs with Ricotta and Kale

Baked Eggs with Ricotta and Kale-8 I took a week off from this blog.  And the only thing I have to show for it is this super basic and easy recipe for Baked Eggs with Ricotta and Kale.wilted Kale I had plans to get all ready and caught up for the new year. I didn’t follow through with them. But, I did eat a mountain of chocolate and I’m ready to get back to my regularly scheduled program.Baked Eggs with Ricotta and Kale-3 We took our chickens to a real farm. They were plenty happy on our side yard but I think our neighbors are happier without them there.  They were pretty loud. Baked Eggs with Ricotta and Kale-5

So, I haven’t really been eating eggs lately.  Ben buys them though so I had some for this recipe.

Baked Eggs with Ricotta and Kale-7 There’s nothing all that special here.  Just a classic combination of some of my favorite foods (kale, eggs, and cheese). Sometimes the most simple meals are the most satisfying. This year has been hard in a lot of ways.  I’m ready to move on!Baked Eggs with Ricotta and Kale-9

Baked Eggs with Ricotta and Kale

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 10 oz. chopped kale
  • 2 tsp. chopped garlic
  • ¼ cup 28 g. lite ricotta
  • ¼ cup 28 g. crumbled feta
  • ½ tsp. dried lemon peel
  • 4 large eggs
  • ¼ cup about 6 grape tomatoes (chopped or sliced)
  • Kosher Salt and fresh ground Pepper to taste
  • Cooking spray

Instructions

  1. Preheat your oven to 350°F. Place two small oven safe bowls on the oven as it heats.
  2. Coat a large skillet with cooking spray.
  3. Add the kale and sauté over medium high until wilted down and soft.
  4. Add garlic and a little salt and pepper to taste (about ¼ tsp each).
  5. In a small mixing bowl stir to combine the ricotta, feta, lemon peel, and a pinch of salt and pepper (about 1/8 tsp. each).
  6. When oven is hot remove bowls and place them on a cookie sheet.
  7. Divide the kale in half and fill each bowl with the kale.
  8. Make two wells in each bowl of kale and crack an egg into each well (2 eggs per bowl).
  9. Divide the cheese mixture in half and dot each kale-egg bowl with the cheese.
  10. Bake the eggs for 20 to 25 minutes (until eggs are cooked to your liking and cheese has started to brown).
  11. Top the bowls with the tomatoes and EAT!!!

Baked Eggs with Ricotta and Kale-6See you next year!

 

6 Comments

  1. Definitely agree that the most simple of meals are often the most delicious. These baked ricotta and kale eggs look incredibly tasty and healthy too… so perfect after the indulgent Christmas period just passed!

  2. Hi Julie – came to this page from your page where you had installed Foodie Pro. I was searching for tutorials. I can see everything worked out well for you. Your blog looks great!

    1. Juliana Walters says:

      Thank You so much Kristi! It’s a work in progress. But I enjoy it!

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