Lunch: Cheesy Hash Brown and Kale Torte

Recipe by Woman's Day Kitchen This one-skillet vegetarian dinner is a perfect weeknight meal with quick prep and clean-up time.

This recipe includes fertility superfoods such as:

Kale

Health and fertility benefits of Cheesy Hash Brown and Kale Torte

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

2 tbsp. olive oil
1 large onion
kosher salt
Pepper
10 large eggs
2 c. frozen hash brown potatoes
2 red Fresno peppers
6 oz. extra-sharp Cheddar or Gruyère cheese
2 clove garlic
1 tbsp. fresh thyme leaves
1/2 small bunch kale or Swiss chard
Mixed green salad

Instructions

Heat the oven to 400 degrees F. Heat the oil in a 9-inch cast-iron skillet over medium heat. Add the onion, season with 1/2 teaspoon salt, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
Meanwhile, in a large bowl, whisk together the eggs, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Fold in the hash browns, peppers, and all but 1/2 cup of the cheddar.
Stir the garlic and thyme into the onion and cook for 1 minute. Add the kale and cook, covered, tossing occasionally, until beginning to wilt, 2 to 3 minutes.
Transfer the egg mixture to the skillet and stir to distribute the ingredients. Sprinkle with the remaining 1/2 cup cheddar and bake until set, 20 to 25 minutes. (For a golden-brown top, broil for 1 to 2 minutes after baking.) Serve with salad, if desired.

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