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Kalyn's Kitchen

Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan

This delicious Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan would make an elegant dish for any time of day, and this amazing meatless dish with special flavors is low-carb, Keto, low-glycemic,  and gluten-free! Use Breakfast Recipes to find more recipes like this one.

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Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan found on KalynsKitchen.com

How do you feel about kale?  Truthfully it’s something I hadn’t eaten much until a few years ago when I started growing Red Russian Kale in my garden.  That sweeter and less bitter red kale turned me into a kale convert, and for years I grew both Red Russian Kale and regular dark curly kale.  Growing kale is so much fun; I loved snipping a few leaves off the kale and cooking with them.

I tried this Artichoke, Kale, and Ricotta Pie when I also had half a container of ricotta in the fridge left from something yummy, and when I searched for recipes to use ricotta and kale, I found this interesting recipe for Artichoke, Kale, and Ricotta Pie from The Kitchn.

I don’t think I’ve ever used ricotta in a baked egg dish like this, and it added a creaminess that was really nice.  I used a generous amount of kale, part-skim ricotta, a little less Parmesan, and a few more eggs to lighten up the dish.  This pie would be lovely to serve for an elegant brunch, but actually this would work for a meal any time of the day.

Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan found on KalynsKitchen.com

You can see why it’s called RED Russian Kale.  If you pick the small tender leaves, they’re even good raw in salads.  I always wash garden greens well in the salad spinner. You could make this in any kind of round pan, but I used a springform pan which made it easy to remove the pie.  Spray well with olive oil. After the kale is washed and dried, coarsely chop with a chef’s knife.

The recipe didn’t call for this, but I heated a tiny bit of oil and wilted the kale.  (This only takes a minute or two over high heat.) Combine the beaten eggs, ricotta, Parmesan, salt, and pepper. Put the kale in the pan, and top with the chopped artichoke hearts.

Pour the egg mixture over the veggies.  (I topped it with about 2 tablespoons of freshly grated Parmesan.) Bake about 40 minutes, until the eggs are well set and the pie is starting to lightly brown. Serve hot and enjoy!

Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan found on KalynsKitchen.com

More Tasty Recipes Using Kale:

Red Russian Kale and Red Onion Savory Breakfast Squares from Kalyn’s Kitchen
Raw Mediterranean Kale Salad from The Whole Life Nutrition Kitchen
Red Kale and Cheese Omelet for Two from Kalyn’s Kitchen
Red Russian Kale, Tomato, and Eggs Baked in Ham Cups from Farm Fresh Feasts
Raw Baby Kale Salad with Apples, Sunflower Seeds, and Lemon-Dijon Vinaigrette from Kalyn’s Kitchen
Raw Kale Salad from Healthy Green Kitchen

Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan

This delicious Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan would make an elegant dish for any time of day.


  • 1 large bunch kale, coarsely chopped, washed, and dried (about 10-12 oz. kale)
  • 2 tsp. olive oil + plus a bit more for greasing pan
  • 1 can (14. oz) artichoke hearts or bottoms, drained and chopped
  • 8 oz. part-skim ricotta cheese
  • 3/4 cup grated Parmesan (plus a few tablespoons more for sprinkling on top if desired)
  • 6 eggs, beaten
  • salt and fresh-ground black pepper to taste


  1. Preheat oven to 400F/200C.
  2. Cut stems off the kale, coarsely chop, wash, and spin dry or dry with paper towels.  (If you’re using dark green kale you’ll need to cut away the center ribs if they’re large.)
  3. Heat olive oil in a large frying pan, add kale and cook, turning a few times, just until it barely wilts.  This will take not more than 1-2 minutes.
  4. Spray or rub the cake pan or springform pan with olive oil.
  5. Put kale in the bottom of the pan.
  6. Drain artichoke hearts, chop them, and layer on top of kale.
  7. Combine the beaten eggs, ricotta cheese, 3/4 cup Parmesan cheese, salt, and pepper, and stir together until the cheeses are mixed into the eggs.  (There will be some lumps.)
  8. Pour egg mixture over the kale and artichoke hearts, then use a fork to gently mix so the vegetables are evenly distributed in the eggs.
  9. Sprinkle a few tablespoons of freshly grated Parmesan on top if desired.
  10. Bake the pie until it’s set and lightly starting to brown, about 40 minutes.
  11. Let cool a few minutes, then slice and serve.


Recipe adapted from Artichoke, Kale, and Ricotta Pie from The Kitchn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Artichoke, Kale, and Ricotta Pie has low-carb ingredients like eggs, kale, and artichoke hearts, ricotta, and Parmesan, so  it would be great for the South Beach Diet or other low-carb diet plans. If you’re limiting fat for the South Beach diet, this is probably a “once-in-a-while” treat due to the amount of Parmesan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan found on KalynsKitchen.com

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    51 Comments on “Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan”

  1. Thanks Gina, but all credit to the Kitchn for that idea! I did love the lightened version though.

  2. I love Kale, what a great idea to add it to a frittata!!

  3. I'm always excited to find recipes which feature kale. It is so healthy and I love to prepare it, but I always end up doing the same old boring sauté. This will be a nice change of pace. Thanks!

  4. CJ, I thought of that too, but I think Karina is allergic to soy as well.

  5. @Karina Allrich- You could substitute soft tofu for the ricotta if you are lactose intolerant.

  6. Karina, I wish you could eat ricotta too! This was my first time using it in this type of dish and it was a good combo.

    Jamie, thanks. I can tell it will be made many times around here.

  7. I adore kale and we eat it as often as possible which weirdly is not that often. Usually chopped and sautéed or in soups. I love this pie which combines my loves: kale, artichokes, ricotta and parmesan. I love the way it is cooked in a springform pan, too. Great recipe!

  8. I love an egg pie- and wish I could still eat ricotta. It was always a favorite cheese. This looks so delicious. My favorite kind of meal- easy, elegant, and filling.

  9. Monica, this would be good for a non-kale lover, because you're right that the other flavors will not make the kale taste so strong. You might like the red kale better; it's much milder.

  10. I have to admit that I don't love kale. I've been trying to eat more of it, because it is so dang nutritious. This looks like the perfect recipe for me, since I'm guessing the other flavors might tone down the taste of the kale a bit. I'll definitely give this a try.

  11. Winnie, my pleasure! Glad you like the looks of this kale idea too.

  12. This is gorgeous Kalyn! Want some right now 🙂 ps thanks for the kale salad shout-out!

  13. I need to find and try out that special kale !

  14. Shirley, the Red Russia Kale is so good. I've seen it at Whole Foods here but never seen it in the regular grocery store. Highly recommend it though, and it was perfect in this.

  15. Oh my gosh, Kalyn, this recipe looks to die for! I so love ricotta as well as the other ingredients here. I've only learned to eat kale the last few years, but surprisingly I love it. Have never tried the variety you grow (at least not that I know), but it sounds good. Thanks for this recipe!


  16. Perl, you are really sharp! I did use artichoke bottoms, but they're so expensive and the original recipe just called for artichoke hearts so put that in the recipe. Maybe I will edit and say artichoke hearts or bottoms in the recipe; thanks! And thanks for the nice feedback on the blog!

  17. Is it possible that you are using artichoke bottoms as opposed to artichoke hearts? Your recipe says hearts but the picture really looks like bottoms only. Would this matter?

    Love your blog, especially these egg/casserole recipes!

  18. Mizz, thanks! (Of course I always love hearing that!)