Kale, Mozzarella, and Egg Bake

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Kale

  Raw

  2 cup, chopped or 134g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Mozzarella cheese

  Part skim milk

  6 oz or 170g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ⅓ cup, chopped or 33g

• Egg

  Whole, fresh eggs

  8 extra large or 448g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 375°F. Spray an 8.5"x12" glass or crockery casserole dish with olive oil or nonstick spray.
2. Heat the olive oil in a large frying pan, add the kale, and stir until wilted, about 1 minute for baby kale or 2-3 minutes for chopped kale. Transfer the kale to the casserole dish, spreading it to cover the bottom. Layer the grated cheese and sliced onions on top.
3. Beat the eggs with salt and pepper to taste. Pour the egg mixture over the kale and cheese, then use a fork to gently stir so the ingredients are evenly combined.
4. Bake for 30-35 minutes or until the mixture is set and starting to lightly brown. Let cool for about 5 minutes before cutting. Serve hot.

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