Kale, Mozzarella, and Egg Bake

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Kale

  Raw

  2 cup, chopped or 134g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Mozzarella cheese

  Whole milk

  1 ½ cup, shredded or 168g

• Onions

  Young green, tops only

  ⅓ cup chopped or 24g

• Egg

  Whole, fresh eggs

  8 extra large or 448g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 375 degrees F. Spray an 8.5"x12" glass or crockery casserole dish with olive oil or nonstick spray.
2. 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.
3. Beat the eggs with salt and fresh ground pepper to taste. Pour egg mixture over the kale/cheese combination, and then use a fork to gently "stir" so the eggs, kale, and cheese are evenly combined.
4. Bake about 30-35 minutes or until the mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting. (The egg bake will settle down some as it cools.) Serve hot.
5. Recipe inspired by: http://www.kalynskitchen.com/2012/05/recipe-for-baby-kale-mozzarella-and-egg.html