This recipe also works well with other greens such as spinach or chard.
Serves 4
Extra-virgin olive oil spray
1 large shallot
1/2–1 bunch kale, rinsed and thinly sliced (about 4 cups; leaves only)
1 Tablespoon extra-virgin olive oil
1/8 teaspoon sea salt
6 small, marinated, sun-dried (or roasted) tomatoes (packed in olive oil and herbs)
6 teaspoons goat cheese (optional)
2 Tablespoons shredded Parmesan cheese
8 medium eggs
1/2 cup whole milk
1/4 teaspoon dried thyme (or 1 teaspoon fresh)
1/8 teaspoon pepper
Prepare a pie dish by coating it lightly with cooking spray. Preheat oven to 350°F.
In a large, nonstick skillet, sauté the shallot and kale in the olive oil over medium heat, until kale is wilted and shallots are aromatic. Sprinkle with sea salt and stir until well combined.
Place the kale mixture in the pie dish, covering the bottom evenly. Add the sundried tomatoes on top of the kale, evenly spaced in a circular pattern. Do the same with each teaspoon of goat cheese. Sprinkle the top with Parmesan cheese. Set aside.
In a separate bowl, whisk together the eggs, milk, thyme, and pepper. Then pour the mixture on top of kale mixture in the pie plate.
Carefully place the pie plate in the oven on the center rack. Bake for approximately 35 minutes, or until egg has set and the top is just starting to brown. Allow to cool at least 15 minutes before slicing. Delicious on it’s own or served with a small side salad or whole-grain toast.
Per Serving: 250 Calories; 18g Fat (5g Sat.); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 382mg Cholesterol; 313mg Sodium.