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5 from 1 vote

Baked Kale and Eggs with Ricotta

This breakfast dish is low in carbs and gluten-free, perfect for any healthy eating diet.
Course: Breakfast
Cuisine: American
Keyword: Budget-Friendly, Gluten-Free, Keto, Low-Carb, Vegetarian
Servings: 4 people
Calories: 170kcal
Author: Chef Nichole


  • 1 tablespoon olive oil
  • 6 cups kale stems removed and roughly chopped
  • 2 garlic cloves minced
  • 1/4 cup ricotta cheese fat-free
  • 1/4 cup feta crumbles fat-free
  • 4 eggs large
  • 1/3 cup grape tomatoes cut in half
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt


  • Preheat your oven to 350 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
  • In a large skillet, heat the olive oil on medium heat. Once hot, add the kale and garlic. Cook until the kale is wilted and soft. Remove from heat and set aside.
  • In a small mixing bowl mix together the ricotta and feta cheese.
  • Place the cooked kale in the prepared baking dish. Make 4 small wells in the kale and crack and egg into each well. Drop the cheese mixture by the spoonful (about 1 tablespoon per spoonful) around the eggs onto the kale. Top with the halved cherry tomatoes and season with pepper and salt. Bake for 20 to 25 minutes or until whites are cooked and beginning to brown. Serve and enjoy.


Serving: 1egg and 1/2 cup kale | Calories: 170kcal | Carbohydrates: 4g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 202mg | Sodium: 276mg | Fiber: 1g | Sugar: 2g |
SmartPoints (Freestyle): 8