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Wednesday, December 18, 2013

Breakfast Kale Casserole

Photo: Breakfast kale casserole.  #cleaneating

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
4 eggs
1/3 cup milk
1 teaspoon salt
1 teaspoon pepper
3 Tablespoons of Chia or flax seeds
4 oz of fresh mozzarella

To do
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.

Serves 6:
per Serving-130 Calories, 8 g protein, 4 g fiber