Kale and Feta Cake - Cook For Your Life-anti-cancer recipes

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Kale & Feta Cake

Name: Kale & Feta Cake
Prep time: 20

(5 votes, average: 4.20 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

We call this tasty frittata ‘Kale & Feta Cake’ mainly because it’s layered in the middle with feta. It’s really more of a flourless torte, but whatever you call it, this is a delicious,...

2 tablespoons olive oil, divided
1 large shallot, thinly sliced
1 clove garlic, thinly sliced
1 bunch kale leaves stripped (about 15 leaves), washed and thinly sliced
½ teaspoon smoked paprika
2 tablespoons chopped parsley
5 large eggs
Salt and pepper, to taste
1 cup crumbled Feta cheese, divided

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Nutrition Facts

Calories

303 cals

Fat

22 g

Saturated Fat

9 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

9 g

Carbohydrates

13 g

Sugar

5 g

Fiber

4 g

Protein

17 g

Sodium

478 mg

Directions

Heat the oil in a wide sauté pan. Add the garlic and shallot. Cook until golden. Add the shredded kale and sweat until it has softened, about 8 minutes.
Add the smoked paprika and parsley and cook for 1 minute. Then turn off the heat.
In a large bowl lightly beat the eggs. Add salt and pepper, to taste.
Pile the hot kale into the eggs and mix well.
Heat the remaining tablespoon of olive oil in an 8-inch cast iron skillet or other oven-safe pan. Pour in half the kale and egg mixture and sprinkle with half of the feta. Pour in the remaining kale and egg mixture, then top with the rest of the feta.
Cook over a medium-low heat on the stovetop until the egg starts to set then finish cooking under the broiler for 8 to 10 minutes until set and browned. Serve cut into wedges.

Chef Tips

This dish is a great way to use up leftover kale. You’ll need about 2 cups cooked. Here’s how to adapt the recipe:

Cook the shallots and garlic as in step 1, then add the cooked kale – it only needs to be heated through, so cook about 2 minutes only. Proceed with the recipe from step 2.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.