2 Reviews of Baked Eggs & Kale Parmesan (Frittata)

From: MA HIKER

On Mar 3, 2007

This was delicious but a little confusing and I had to adapt as I went. A bunch of kale is pretty big at my grocery store, so I used half the bunch, but still had to use 8 eggs (actually I used egg substitute) to cover all the vegetables I had in the skillet. I didn't use the almond meal. The flavor was nice and it heats up very nicely for lunch. A healthy yummy dish.

From: JeanSgt

On May 23, 2009

This was very good, and I had multiple requests for making it again. First of all I used an entire leek, which came to at least 1 cup. It makes a nice, firm, bottom layer. I used six eggs, as called out in the recipe, as well as a rather large bunch of kale. The kale wasn't submerged, but the egg rose during baking and engulfed all the kale. I used sliced roma tomatoes because they're usually less watery than others. I thought I had almond meal in the freezer, but no, so I skipped it. After 20 min in the oven it was still runny, so I turned the heat up to 400 F and baked it another ten minutes. The result was beautiful! Next time I'll add red pepper flakes because we like heat, but this has good flavor without additional spices.