Kale and Red Onion Low-Carb Breakfast Squares

Ingredients

• 1 bunch Red Russian Kale, chopped, or use any other variety of kale
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp. olive oil
• 1 tsp. Tamari or other soy sauce
• 1 C grated cheese
• 1/4 cup 100% whole wheat bread crumbs
• 6 eggs, beaten well
• 1/2 tsp. Spike Seasoning

Directions

1. Heat the oven to 350F. Remove the kale stems and throw them away, then rinse the leaves and dry them thoroughly. Stack the leaves, slice them into ribbons about 3/4 inch wide, then rotate the cutting board and cut across them so the pieces are just under an inch square. Cut the onion into roughly 1/2 inch pieces.
2. Warm the olive oil in a large, heavy skillet, add the onion, and cook for 3 minutes. Stir in the garlic and cook for about 2 minutes more. Add the kale, turning it as it begins to collapse, and cook for about 5 minutes, until it has softened and wilted down quite a bit.
3. Transfer the cooked vegetables to a large bowl, then add the Tamari, cheese, bread crumbs, beaten eggs, and Spike Seasoning. Stir with a light hand until everything is evenly mixed.
4. Coat the pan with olive oil spray or nonstick spray, then pour in the egg mixture. The pan used here was 11.5 X 7.5 inches.
5. Bake for 20-25 minutes, until the eggs are fully set and the top has a little color. Serve hot, with sour cream or salsa if you like.