Kale Goat Cheese & Sun-Dried Tomato Egg Bake

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Garlic
  • 3 cups Kale
  • 2/3 cup Sun dried tomatoes

• Refrigerated

  • 5 Eggs, whole large
  • 3/4 cup Liquid egg whites

• Baking & Spices

  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp Red pepper flakes
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 4 oz Goat cheese
  • 1/4 cup Milk

Found on fitmittenkitchen.com

Description

Ingredients

• 3 cups chopped kale
• 1 tsp minced garlic
• olive oil for pan
• 5 whole large eggs
• ¾ cup liquid egg whites (or about 4 egg whites)
• ¼ cup milk (or cream) of choice
• 1½ tsp Italian seasoning (or your favorite all-purpose)
• ½ tsp red pepper flakes (optional)
• salt & pepper to taste
• 4 oz goat cheese, crumbled
• ⅔ cup chopped sun-dried tomatoes

Directions

• Preheat oven to 400F. Grease a 9 pie dish or square baking dish and set aside.
• In a medium-large skillet on medium heat, add about ½ TBS olive oil, minced garlic and kale. Cook and stir until kale is evenly coated in oil, sprinkle on sea salt here if you wish. Allow kale to cook down for about 3-5 minutes, stirring frequently. Remove from heat once kale has cooked down.
• In a large bowl, add whole eggs, egg whites, milk, seasoning, red pepper flakes, plus salt and pepper to taste. Whisk until evenly combined.
• In your prepared dish, add kale, then egg mixture, then top with crumbled goat cheese and sun-dried tomatoes. Bake for 35-45 minutes, or until middle has set. Allow egg bake to cool for about 10 minutes, before slicing and serving.

Nutrition