Crustless Kale and Fresh Mozzarella Quiche

4 cups chopped fresh kale
3 cups fresh spinach, chopped
1 medium onion, chopped
1 tbs extra virgin olive oil
¼ cup sun dried tomatoes, cut into small pieces
4 large eggs
5 oz/ (5 slices) Bel Giosio Fresh Mozzarella cheese, cubed small (about the size of peas)
¼ cup grated parmesan cheese
1 tsp spicy brown mustard
1 tbsp Italian seasoning

Preheat oven to 375. Sauté onion in olive oil until soft. Add kale and spinach and continue to sauté until tender and wilted. Remove from heat and add sun dried tomatoes.

Whisk eggs in large bowl with mustard and Italian seasoning. Stir in cheeses and vegetables. Pour into greased pie plate and spread evenly.

Bake at 375 for 40 minutes, or until knife inserted in center comes out clean. Cut into 8 even wedges.

Serving Size: Makes 8 pie shaped wedges

Number of Servings: 8

Recipe submitted by SparkPeople user GINGERSUNSHINE.