Breakfast: Recipe for Baby Kale, Mozzarella, and Egg Bake

This recipe includes superfoods such as:

Kale

Health benefits of Recipe for Baby Kale, Mozzarella, and Egg Bake

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

5 oz. mixed baby kale or chopped kale leaves (I used Earthbound Farm Ready-to-use Organic Mixed Baby Kales.)
1-2 tsp. olive oil (depending on your pan)
1 1/2 cup low-fat grated mozzarella cheese (I use a mozzarella blend from Costco with 6 grams of fat in 1/4 cup)
1/3 cup thinly sliced green onion
8 eggs
1 tsp. Spike Seasoning (optional, but good. You can use any seasoning blend that tastes good with eggs instead of Spike.)
salt and fresh ground black pepper to taste

Instructions

Preheat oven to 375F/190C. Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray.

Heat the oil in a large frying pan, add the kale all at once, and stir just until the kale is wilted, about 1 minute for baby kale or 2-3 minutes for chopped kale. Transfer the kale to the casserole dish, spreading it around so all the bottom of the dish is covered. Layer the grated cheese and sliced onions on top of the kale.

Beat the eggs with Spike Seasoning (or other seasoning mix) and salt and fresh ground pepper to taste. (I use only a tiny pinch of salt and a few grinds of pepper.) Pour the egg mixture over the kale/cheese combination, and then use a fork to gently \stir\" so the eggs