Recipe for Baby Kale, Mozzarella, and Egg Bake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
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