Parmesan Baked Eggs over Creamed Kale
Ingredients
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 Tbsp olive oil
- 1 (9-oz) pkg baby kale
- ⅓ cup 1% low-fat milk
- 8 large eggs
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Cook onion, garlic, and ¼ tsp each salt and pepper in hot oil in a large skillet over medium heat 8 to 10 minutes or until onion is tender.
- Add kale, in batches, and cook 4 to 6 minutes or until wilted, stirring constantly. Add milk and ¼ tsp each salt and pepper; simmer 6 to 8 minutes or until thickened and liquid has almost evaporated.
- Spread in a 2-quart baking dish. Using the back of a spoon, make 8 indentations in kale. Crack 1 egg into each indentation; sprinkle with cheese.
- Bake 15 to 18 minutes or until egg whites are set and yolks are cooked to desired doneness, rotating dish halfway through baking. Let stand 5 minutes before serving.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
297
|
297
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 19 | 19 |
| Carb (g) | 12 | 12 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 649 | 649 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 0 | 0 |
Low Carb Breakfast Meal Plan
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