Total Time: 37 min
Yields 4-6
Calories Per Serving: 356 Carbohydrates: 13.66g Protein: 13.65g Fat: 28.4g
Ingredients
- 1/4 cup sun-dried tomatoes
- 1/2 cup pesto
- 8 eggs
- 4 red potatoes, cubed (leave skins on)
- 2 Tbsp. olive oil, plus some to grease pan
- 1 bunch tuscan kale, chopped
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- 1/2 cup Parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- In medium sauce pan, heat olive oil and add potatoes. Cook until potatoes are softened, about 7-10 minutes. Add in kale and allow it to wilt. Salt and pepper to taste, then set aside.
- In medium bowl, whisk together eggs, pesto, garlic powder, and a couple pinches of salt and pepper.
- Grease a circular baking dish, then spread kale and potatoes evenly at the bottom and pour the eggs over the top. Nestle the sun-dried tomatoes into the egg mixture to ensure they don’t burn (a mistake I made!)
- Sprinkle Parmesan on top, then place in oven for 12-15 minutes, or until the eggs are completely cooked and cheese is melted and golden.
Recipe found at reluctantentertainer.com. Follow this link to view the recipe!
