Baked Eggs Kale Parmesan Frittata

Straddling the line between frittata and casserole, this dish is as perfect for dinner as it is for brunch! It's packed with protein and calcium, and best of all, it's quick and easy. If you need to substitute a different type of green vegetable, try swiss chard - spinach releases too much liquid to work well in this recipe.

Steps

Preheat the oven to 375f.

Add oil to a 8 or 10 inch cast iron pan.

Heat oil over medium heat.

Add leeks and saut until the leeks begin to brown.

Spread leeks evenly around the bottom of the pan and remove from heat.

Wash and remove stems from kale , and chop roughly.

Bring 1-2 quarts of water to a rolling boil in a pot , then add a tablespoon of sea salt.

Submerge chard in boiling water for 1-2 minutes or until tender.

Drain completely in colander.

In a bowl , beat 6 eggs thoroughly.

Line cast iron pan with an even layer of kale.

Sprinkle chopped tomatoes on top of kale.

Add a generous amount of ground black pepper.

Then pour beaten eggs over the vegetables.

Spread grated cheese evenly over the eggs , and then top with almond meal.

Do not stir ingredients to combine.

Bake for 15-18 minutes or until eggs are firmly set.

Place under the broiler for 1 minute or until the almond meal begins to brown in spots.

Slice and serve.

Ingredients

kale, tomatoes, eggs, parmesan cheese, almond meal, leek, sea salt, fresh ground black pepper, olive oil