Brkfst: Egg and Kale Breakfast Quiche

By Dski

Ingredients

• 1 bunch red kale, chopped (any other variety is fine also)
• 1/2 red (or white) onion, chopped
• 6 mushrooms, chopped
• 2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
• 1 tbsp coconut oil
• 8 eggs, beaten well
• 2 tsp. prepared Italian herb rub (or make your own, with sea salt, oregano, dried garlic, dried onion, lemon peel, and chiles)
• a pinch of salt and pepper

Preparation

Step 1

Preheat oven to 350F.

Cut off kale stems and discard, then wash kale leaves and dry well.

Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square.

Chop onion into pieces about 1/2 inch.

Heat coconut oil in frying pan, then add onions and saute 5 minutes (or until the start browning).

Add garlic and mushrooms and saute about 3 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large mixing bowl and add beaten eggs, and Italian seasoning and salt/pepper. Stir gently until ingredients are well distributed.

Use a small amount of coconut oil to coat the baking pan, and pour in egg mixture.

Bake 25 minutes until eggs are well set and the top is lightly browned. Serve hot.