Clean Eating Recipes, Uncategorized

Kale and Vegetable Egg Bake

kale

With this warm Fall weather, our Kale plants just keep on giving!  So I decided to use some in an egg bake, in place of spinach.  The result was really tasty, super healthy AND 21 Day Fix approved.

Ingredients:

2 cups finely chopped kale
1/2 cup onion, chopped

1/2 cup tomatoes, chopped
3/4 cup low-fat Mozzarella cheese (feta would be good too!)
fresh ground black pepper to taste and salt
12 eggs, beaten until yolks and whites are well-combined

Plain Greek yogurt & hot sauce for serving (optional)

Instructions:
Preheat oven to 375F/190C. Spray a baking dish with non-stick spray. (I used a glass baking dish that was 8 1/2 inches x 12 inches, but any size close to that will work.)

Heat cooking spray in a large non-stick frying pan over medium-high heat, add the onions and peppers, and saute until tender. Spread out the sauteed veggies over the bottom of the baking dish.

While the onions and peppers cook, chop kale, cutting away the thick stems and chopping the leaves. Wash kale if needed, and spin dry.  Add the chopped kale all at once and saute, turning kale over and over until it’s all wilted, about 2-3 minutes. (Baby kale will take even less time than this.) Layer the wilted kale over the mushrooms in the baking dish.

Sprinkle the grated Mozzarella over the vegetables and season with fresh ground black pepper and salt.  Beat eggs until they’re well-combined; then pour eggs over the cheese. Use a fork to gently “stir” until all the ingredients are coated with egg and the top of the casserole shows a good mixture of mushrooms and kale.

Bake at 375F/190C for 40-45 minutes, or until the casserole is completely set and the top is starting to lightly brown.

Instructions:
Preheat oven to 375F/190C. Spray a baking dish with non-stick spray. (I used a glass baking dish that was 8 1/2 inches x 12 inches, but any size close to that will work.)

Wash and dry mushrooms and thickly slice. Heat 2 tsp. olive oil in a large non-stick frying pan over medium-high heat, add the mushrooms, and saute until the mushrooms have released their liquid and it has evaporated, and mushrooms are starting to slightly brown, about 5-6 minutes. Spread out the sauteed mushrooms over the bottom of the baking dish.

While the mushrooms cook, chop kale, cutting away the thick stems and chopping the leaves. Wash kale if needed, and spin dry. Add 2 tsp. more olive oil to the same pan, heat to medium high, add the chopped kale all at once and saute, turning kale over and over until it’s all wilted, about 2-3 minutes. (Baby kale will take even less time than this.) Layer the wilted kale over the mushrooms in the baking dish.

Sprinkle the crumbled Feta and grated Mozzarella over the vegetables and season with fresh ground black pepper and Spike Seasoning (if using.) Beat eggs until they’re well-combined; then pour eggs over the cheese. Use a fork to gently “stir” until all the ingredients are coated with egg and the top of the casserole shows a good mixture of mushrooms and kale.

Bake at 375F/190C for 40-45 minutes, or until the casserole is completely set and the top is starting to lightly brown.  Serve hot, with a dollop of Plain Greek yogurt and hot sauce.

IMG_20151012_123642

This will keep in the fridge for at least a week and can be quickly reheated in a microwave. Don’t microwave too long or the eggs will get rubbery.

Makes 6 servings.

Each serving is 1 red, 1/2 green and 1/2 blue

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s