Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan

Kalyn's Kitchen
614
8
260
55

Ingredients

1 bunch kale (coarsely chopped, washed, and dried, about 10-12 oz. kale)
2 teaspoons olive oil (+ plus a bit more for greasing pan)
1 can artichoke hearts (14. oz, or bottoms, drained and chopped)
8 ounces ricotta cheese (part-skin)
3/4 cups grated parmesan cheese (plus a few tablespoons more for spinkling on top if desired)
6 eggs (beaten)
ground black pepper
salt
Read Directions

NutritionView more

260Calories
Sodium20%DV480mg
Fat25%DV16g
Protein37%DV19g
Carbs5%DV14g
Fiber20%DV5g

PER SERVING *

Calories260Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat7g35%
Trans Fat
Cholesterol240mg80%
Sodium480mg20%
Potassium570mg16%
Protein19g37%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber5g20%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.