Kale, Artichoke, and Ricotta Pie

A veggie filled recipe perfect for a springtime brunch or a light dinner
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Meme

Ingredients

  • 5 large eggs
  • 1 1/2 cups ricotta cheese
  • 3/4 cup grated Parmesan cheese divided
  • 1/2 tsp onion powder or onion flakes
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp red pepper flakes
  • 4 cups chopped kale from about 3-4 stalks
  • 15 ounce can artichoke hearts drained and chopped
  • 3 cloves garlic minced
  • 2 green onions diced {about 1/4 cup}

Instructions

  • Preheat oven to 375°F. Spray a 9 inch circle baking dish with oil. Set aside.
  • Stir together eggs, ricotta, 1/2 cup Parmesan cheese, onion powder, salt, pepper, and red pepper flakes.
  • Add in kale, artichoke hearts, garlic, and green onion. Stir until completely combined, and transfer to prepared baking dish.
  • Sprinkle with remaining 1/4 cup Parmesan cheese and bake in preheated oven for 55 to 65 minutes or until center is set. Let cool for 5-10 minutes before serving.
  • Slice into 6 wedges, and enjoy!