Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Description
A favorite of mine. A really fantastic weekday meal with leftovers. I substitue Kefir yogurt for the milk every once in a while and I really like it.
Ingredients
US|METRIC
4 SERVINGS
- 1 crust (Prepared 9- or 10- inch deep-dish, partially prebaked)
- 1 Tbsp. olive oil
- 1 onion (diced)
- 2 cups diced potatoes (Peeled, about 3 medium)
- 2 kale (Packed cups chopped)
- 3 eggs
- 1 1/2 cups milk (dairy or nondairy)
- 1 tsp. Dijon mustard
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 1 pinch ground nutmeg
- 1 cup Monterey Jack cheese (Shredded, 4 oz.)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Preheat oven to 375 degrees Fahrenheit.
- Warm oil in skillet over medium heat. Add onion. Saute 5 minutes. Stir in potatoes. Cover and cook 5 minutes. Stir in kale. Cover and cook another 5 minutes. Kale and potatoes should be tender but not overcooked.
- Whisk eggs, milk, mustard, sea salt, pepper, and nutmeg until frothy. Place 1/2 of the cheese evenly over bottom of crust. Place potato-kale mixture over cheese. Cover with remaining cheese. Pour egg mixture over vegetables and cheese to fill crust.
- Bake at 375 degrees Fahrenheit for 40 minutes, or until center is set. Cool 10 minutes before cutting.
NutritionView More
Unlock full nutritional details with subscription
490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol195mg65% |
| Sodium650mg27% |
| Potassium350mg10% |
| Protein19g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber2g8% |
| Sugars7g |
| Vitamin A8% |
| Vitamin C6% |
| Calcium40% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes