Ingredients
1 1/2 teaspoons grenadine
1 1/2 cups chilled passion fruit juice
1 (750 ml) bottle chilled prosecco
Orange slices, for garnish
Preparation
1. Spoon 1/4 teaspoon grenadine into each of 6 flutes; top with 1/4 cup passion fruit juice, then fill with prosecco. Garnish, if desired.
Ingredients
6 large eggs
4 large egg whites
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 ounce Gruyère or Parmesan cheese, grated (3 TBSP)
2 tablespoons chopped oregano
Cooking spray
2 cups Braised Kale without cheese, drained, finely chopped
3/4 cup chopped cherry tomatoes
Preparation
1. Preheat oven to 375°F. In a large bowl, whisk the first 6 ingredients (through oregano).
2. Lightly coat an 8-inch ovenproof cast-iron or nonstick skillet with cooking spray. Heat over medium. Add the kale and tomatoes. Cook, stirring, until hot (about 3 minutes). Add the eggs and swirl to distribute.
3. Transfer to the oven and bake until set and hot (about 20 minutes). Cut in wedges.
