Ingredients

The following ingredients have 5 Servings
  • 1/4 cup sun-dried tomatoes
  • 1/2 cup pesto
  • 8 eggs
  • 4 red potatoes (cubed (leave skins on))
  • 2 Tbsp. olive oil (plus some to grease pan)
  • 1 bunch tuscan kale (chopped)
  • 1/2 tsp. garlic powder
  • Salt and pepper to taste
  • 1/2 cup Parmesan cheese

Instruction

  • Preheat oven to 400 degrees.
  • In medium sauce pan, heat olive oil and add potatoes. Cook until potatoes are softened, about 7-10 minutes. Add in kale and allow it to wilt. Salt and pepper to taste, then set aside.
  • In medium bowl, whisk together eggs, pesto, garlic powder, and a couple pinches of salt and pepper.
  • Grease a circular baking dish, then spread kale and potatoes evenly at the bottom and pour the eggs over the top. Nestle the sun-dried tomatoes into the egg mixture to ensure they don’t burn (a mistake I made!)
  • Sprinkle Parmesan on top, then place in oven for 12-15 minutes, or until the eggs are completely cooked and cheese is melted and golden.