Baked Eggs with Kale, Sweet Potato and Leek

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This is a good way to incorporate kale in your diet. It’s low-GI and diabetic-friendly! If you don’t want to use a leek, you can use an onion instead. You can also sprinkle some cheese on top if you like.

Baked Eggs with Kale, Sweet Potato and Leek

Ingredients:
2 sweet potatoes, peeled and diced
1 leek
olive oil or coconut oil
2 cups kale, chopped
3 eggs
100 cc (ml) almond milk
A dash of nutmeg
Salt
Pepper

Instructions:

  1. Steam diced sweet potatoes until they become soft.
  2. Heat oven to 350°F/180°C degrees.
  3. Cut leek in half lengthwise and wash well under running water removing all the dirt between layers. Slice them thinly.
  4. Heat oil in a pan and sauté kale and leek. Season with salt and pepper.
  5. Place sweet potatoes and the kale & leek mixture in an oiled 8 x 8 inch (20 x 20 cm) casserole dish.
  6. In a bowl, beat eggs. Add milk, salt, pepper, and nutmeg and mix well. Pour over the vegetables.
  7. Bake for 25-30 minutes or until the egg is set.

Servings: 6

Comments

  1. what is 100 cc milk

  2. Hi Dianne,

    My apologies. “cc” is cubic centimeter and is the same as 100 ml.
    Thank you for your interest in the recipe. I hope you will enjoy it.

    Chikako