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Baked Eggs Kale and Feta



1 tbps. olive oil
1 onion, diced small
2 garlic cloves, minced
1/8 tsp. red pepper flakes, crushed
2 cups kale
5 eggs
1/2 cup milk
black pepper
1 cup feta cheese
6-8 cherry tomatoes, quartered


Pre-heat the oven to 350 degrees. Heat the olive oil in a large skillet and sauté the onion until translucent, about 5 minutes, stirring often. Add the garlic and red pepper flakes and sauté for another 30 seconds, until fragrant. Add the kale and sauté on medium heat until tender, about 5 minutes, stirring often. Add a bit of water, if the mixture is sticking. Whisk the eggs together in a bowl. Add the milk, salt and pepper. Crumble the feta and mix in along with the kale mixture. Pour into a 9-inch glass pit dish or squash baking dish. Bake for 20 to 35 minutes, until puffed and the filling is set. If using the cherry tomatoes, let the dish bake for about 12 minutes before adding the tomatoes on top, so they don’t sink. Slice and serve immediately. Slices do reheat nicely in a microwave.

Recipe by Catherine Walthers