Kale and Feta Breakfast Casserole

Ingredients

• 10-12 oz. fresh kale, washed and coarsely chopped
• 2 tsp. olive oil
• 3/4 cup crumbled Feta cheese
• 12 eggs, beaten
• 1 tsp. Spike Seasoning
• Salt and fresh-ground black pepper to taste

Directions

1. Set the oven to 375F/190C. If the kale needs washing, rinse it, then dry it in a salad spinner or with paper towels. Chop it into coarse pieces.
2. Warm the oil in a large frying pan over medium-high heat. Once it is hot, add the kale and cook, stirring, until it wilts and begins to soften, about 3-5 minutes. Red Russian kale will be ready sooner, while darker green types usually need a little more time.
3. Coat a 9″ x 12″ casserole dish with olive oil or nonstick spray. Spread the just-cooked kale across the bottom, then scatter the crumbled Feta over it.
4. Whisk the eggs with Spike Seasoning, salt, and fresh-ground black pepper, then pour the mixture over the kale and Feta. Use a fork to gently nudge everything around so the greens and cheese are evenly tucked into the eggs.
5. Bake for 40-45 minutes, until the eggs are firm and the surface is just beginning to brown.
6. Serve hot. A spoonful of sour cream is a nice addition.