A delicious breakfast with a healthy dose of veggies! Add a fresh salad to make it a lunch or dinner option.
2 tablespoon The Olive Scene Bold Olive Oil
½ red onion, chopped
2 clove garlic, minced
4 oz gourmet mushrooms, chopped (shitake, oyster, etc)
8 -10 oz. Kale, stems removed and coarsely chopped salt and fresh-ground black pepper to taste
1 cup grated Mozzarella cheese
½ cup coarsely grated Parmesan cheese
10 eggs, beaten well
2 teaspoons The Olive Scene Neapolitan Herb Balsamic Vinegar
Preheat oven to 375°.
Spray a 9 x 13” casserole dish with non-stick spray.
Heat olive oil in large heavy frying pan over medium-high heat, then add onions and cook 3 minutes.
Add mushrooms and garlic and cook 3-5 minutes.
Add the kale, turning over a couple of times until it wilts, 3-5 minutes.
Season kale mixture with a little salt and fresh-ground black pepper as desired.
Move the kale mixture to the casserole dish.
Top Mozzarella and Parmesan cheeses.
Beat eggs and then beat in vinegar.
Pour eggs over the kale mixture, and use a fork to gently stir until all ingredients are moistened with egg. Distribute evenly in the casserole dish and place in oven.
Bake about 30 minutes or until eggs are well set and the top is lightly browned.
Cool 5 minutes before serving.
Add any vegetables you’d like, cooking them with the onions, or add leftover roasted vegetables to the kale mixture in the casserole, before adding the eggs.