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Baked Eggs with Ricotta and Kale

kept byjulipi

10 oz. chopped kale
2 tsp. chopped garlic
¼ cup (28 g.) lite ricotta
¼ cup (28 g.) crumbled feta
½ tsp. dried lemon peel
4 large eggs
¼ cup (about 6) grape tomatoes (chopped or sliced)
Kosher Salt and fresh ground Pepper (to taste)
Cooking spray



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