Ingredients
| large EGGS |
4
|
| packed finely shredded kale (stems removed) |
1 cup
|
| olive oil |
1 Tbsp.
|
| ricotta cheese |
1 cup
|
| finely chopped sun-dried tomatoes |
1/4 cup
|
| finely chopped fresh basil |
2 Tbsp.
|
| each salt and pepper |
1/4 tsp.
|
Directions
- PREHEAT oven to 400°F. TOSS kale with olive oil. DIVIDE evenly among four 8-oz. ramekins.
- COMBINE ricotta, sun-dried tomatoes, basil, salt, and pepper. SPOON mixture evenly over kale. CRACK egg into each ramekin.
- BAKE for 12 to 15 minutes or until whites are set and yolks are cooked to the desired doneness.
Insider Tips
- Substitute your favorite greens for kale. Try Swiss chard, collard greens, or spinach.
- This recipe is an excellent source of choline and protein and a good source of vitamin A.
Nutritional Info
Per Serving: 1/4th of 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
|