Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan
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Category
Dessert
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
1 large bunch kale, coarsely chopped, washed, and dried
2 tsp. olive oil + plus a bit more for greasing pan
1 can artichoke hearts or bottoms, drained and chopped
8 oz. part-skim ricotta cheese
3/4 cup grated Parmesan
6 eggs, beaten
salt and fresh-ground black pepper to taste
Directions
Preheat oven to 400F/200C. Cut stems off the kale, coarsely chop, wash, and spin dry or dry with paper towels. Heat olive oil in a large frying pan, add kale and cook, turning a few times, just until it barely wilts. This will take not more than 1-2 minutes. Spray or rub the cake pan or springform pan with olive oil. Put kale in the bottom of the pan. Drain artichoke hearts, chop them, and layer on top of kale. Combine the beaten eggs, ricotta cheese, 3/4 cup Parmesan cheese, salt, and pepper, and stir together until the cheeses are mixed into the eggs. Pour egg mixture over the kale and artichoke hearts, then use a fork to gently mix so the vegetables are evenly distributed in the eggs. Sprinkle a few tablespoons of freshly grated Parmesan on top if desired. Bake the pie until it’s set and lightly starting to brown, about 40 minutes. Let cool a few minutes, then slice and serve.