Wednesday, December 18, 2013
Breakfast Kale Casserole
I was surfing around Cooking Light later last week and they had a great recipe for some kind of spinach casserole that involved hash browns. I was improvising as I already had kale...eggs...fresh mozzarella and just about everything else. There is nothing worse than heading to a grocery store during the threat of a blizzard.
3 chops of chopped kale (or baby spinach leaves, the more the merrier)
1 chopped onion
4 cloves of chopped garlic
1/3 cup milk
1 teaspoon salt
1 teaspoon pepper
3 Tablespoons of Chia or flax seeds
4 oz of fresh mozzarella
Pre-heat oven to 350 degrees F.
In a medium sized skillet over medium heat, cook onion for 15 minutes and add chopped garlic.
In a large bowl, combine hot garlic/onion with eggs, kale, milk and the rest of the ingredients, stir completely.
In a glass pie pan sprayed with non-stick spray, add mixture and bake for 30-35 minutes until top is golden brown and sides are pulling away slightly.
per Serving-130 Calories, 8 g protein, 4 g fiber