- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 219.1
- Total Fat: 15.8 g
- Cholesterol: 386.9 mg
- Sodium: 364.0 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 1.1 g
- Protein: 16.2 g
Kale and Feta Breakfast CasseroleSubmitted by: GOOSIEMOON
10-12 oz. fresh kale, washed and coarsely chopped
2 tsp. olive oil
3/4 cup crumbled Feta cheese (about 4 oz.)
12 eggs, beaten
1 tsp. Spike Seasoning (or use any all-purpose seasoning that's good with eggs)
Salt and fresh-ground black pepper to taste
Spray a 9" x 12" casserole dish with olive oil or nonstick spray, then put barely-cooked kale in the bottom of the dish. Crumble Feta cheese over the kale. Beat eggs with Spike Seasoning, salt, and fresh ground black pepper; then pour eggs over kale/Feta. (I like to take a fork and gently stir so the veggies and cheese are well-distributed in the eggs.)
Bake the casserole 40-45 minutes, or until eggs are set and the top is starting to lightly brown. Serve hot. This is good with a dollop of low-fat sour cream.
Leftover egg casserole will keep in the fridge for about a week. Reheat in the microwave for 1-2 minutes. (Don't microwave too long or it will make the eggs rubbery.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GOOSIEMOON.