- 1 bunch kale, chopped
- 1 TBLS cooking oil
- 14 oz can artichoke hearts, drained &
- chopped
- 8 oz ricotta cheese
- ¾ cup + 3 TBLS parmesan cheese, grated
- 6 eggs, beaten
- Salt and pepper to taste
Heat oil in skillet. Sauté kale until wilted, about 2 min. Combine eggs, cheeses, salt and pepper in bowl. Whisk. Add artichokes and kale and mix. Pour in greased cake pan. Sprinkle with 3 TBLS parmesan. Bake at 400 degrees until golden on top, about 30-35 min.