Vegetarian

Kale and Onion Egg Bake is for Breakfast.

Kale and Onion Egg Bake takes several minutes to prepare.

Kale and Onion Egg Bake takes several minutes to cook.

Kale and Onion Egg Bake makes 8 servings.

The ingredients for Kale and Onion Egg Bake are:

1 bunch Red Russian Kale, chopped, or use any other variety of kale
1/2 red onion, chopped
2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
1/2 tsp. olive oil
1 tsp. Tamari or other soy sauce
1 C grated cheese (I used a blend of low-fat cheese called Pizza Cheese which has mozarella, provolone, romano, and parmesan)
1/4 cup 100% whole wheat bread crumbs (optional; I've made this successfully without the bread crumbs)
6 eggs, beaten well
salt & pepper

Here is how you make Kale and Onion Egg Bake:

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa.Number of Servings: 8Recipe submitted by SparkPeople user WAM1974.

The nutritional information for Kale and Onion Egg Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 142.8

• Total Fat: 9.1 g
• Cholesterol: 174.2 mg
• Sodium: 246.1 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 1.0 g
• Protein: 9.5 g