Total Time1 hour 10 minutesPrep Time25 minutesCook Time45 minutes
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This herby, feta-and-kale-filled breakfast sandwich is just the thing to make the next time you need to feed a crowd. Inspired by kuku sabzi and a frittata, this sheet-pan recipe takes a pile of kale, scallions, c…
Total Time1 hour 10 minutesPrep Time25 minutesCook Time45 minutes
Rating(0)CommentsRead comments
This herby, feta-and-kale-filled breakfast sandwich is just the thing to make the next time you need to feed a crowd. Inspired by kuku sabzi and a frittata, this sheet-pan recipe takes a pile of kale, scallions, cilantro and parsley and binds them with just enough eggs to fuse them together. The feta melts in the spaces in between the greens, giving the dish a creamy texture and flavor. Stuffed in a pita (or wrapped in lavash) with tomatoes, more feta and a sprinkle of harissa, it is best served at room temperature. Make it the night before and you can use the oven to simply toast the pitas. Play with the toppings: Sprinkle sumac or za’atar on the yogurt or quick pickle onions or scallions.
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Yield:8 to 10 servings
- 3tablespoons olive oil, plus more as needed
- 8eggs
- 2(6- to 8-ounce) blocks of feta, crumbled
- 2teaspoons ground cumin
- Salt
- 1large bunch kale or chard (about 1 pound), destemmed and finely chopped
- 1bunch scallions, white and light green parts thinly sliced
- 1bunch cilantro, leaves and tender stems finely chopped
- 1bunch parsley, leaves and tender stems finely chopped
- 10small pitas (or halved large ones), toasted
- Thick yogurt or labneh
- 2large tomatoes, thinly sliced
- Harissa (optional), for serving
Nutritional analysis per serving (10 servings)
294 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 15 grams protein; 653 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Heat the oven to 375 degrees. Coat the bottom and shallow sides of a sheet pan with 2 tablespoons of oil and place in the oven until it reaches temperature. 1.
Step 2
In a large bowl, beat the eggs. Add two thirds of the feta, reserving the rest of the feta for serving, plus the cumin and 1 teaspoon salt to the eggs and stir to combine. Mix in the kale, scallions, cilantro and parsley, using your hands to massage the kale as you mix. If any part looks dry, drizzle in a little more oil. 1.
Step 3
Scrape the mixture into the sheet pan and pat it down to spread out evenly. Bake until the tops of the greens are crispy and the feta is melted, about 20 minutes. 1.
Step 4
Let cool for 10 minutes, then use a flexible spatula to loosen the sides. Slice into approximately 3-by-3-inch squares. (It’s OK if some pieces are smaller or fall apart, you can still stuff them into the pita.) 1.
Step 5
To assemble, slice open half of the pita and spread a spoonful of yogurt on one side. Add two egg-and-kale squares, then layer in the remaining feta, the tomatoes and a drizzle of harissa, if using. Serve at room temperature. (If making ahead, you can individually wrap these in foil to keep their shape or tuck them cut-side up in a container covered in the fridge, and refrigerate for up to 3 days.)
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