Instructions

• Preheat oven to 350°F. Spray a 9 x 13-inch casserole dish with nonstick spray and set aside.
• In a large skillet, heat 1 tablespoon olive oil over medium heat until shimmering.
• Add 6 cups kale (stems removed and roughly chopped) and 2 garlic cloves (minced) to the skillet. Sauté, stirring occasionally, until the kale is wilted and tender, about 5–8 minutes. Remove from heat.
• In a small bowl, stir together 1/4 cup ricotta cheese (fat-free) and 1/4 cup feta crumbles (fat-free) until combined.
• Transfer the cooked kale to the prepared baking dish and spread into an even layer. Using the back of a spoon, make four small wells in the kale, spaced evenly.
• Crack 4 large eggs, one into each well, keeping the yolks intact.
• Drop the ricotta–feta mixture by spoonfuls around the eggs onto the kale, using all of the cheese mixture. Scatter 1/3 cup grape tomatoes (cut in half) over the dish.
• Sprinkle 1/4 teaspoon ground black pepper and 1/2 teaspoon kosher salt evenly over the eggs, cheese, tomatoes, and kale.
• Bake in the preheated oven for 20–25 minutes, until the egg whites are set and beginning to brown.
• Remove from oven, let rest 1–2 minutes, then serve.