Baby Kale, Mozzarella, and Egg Bake
5 oz. baby kale or chopped kale leaves
2 tsp. olive oil
1 1/2 cup grated mozzarella cheese
1/3 cup thinly sliced green onion
1 tsp. Spike Seasoning
salt and fresh ground black pepper to taste
Preheat oven to 375F/190C. Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray. Heat the oil in a large frying pan, add the kale all at once. Â Then stir just until the kale is wilted, about 1 minute for baby kale or 2-3 minutes for chopped kale. Transfer the kale to the casserole dish, spreading it around so all the bottom of the dish is covered. Layer the grated cheese and sliced onions on top of the kale. Beat the eggs with Spike Seasoning or other seasoning mix and salt and fresh ground pepper to taste. Â Pour the egg mixture over the kale/cheese combination, and then use a fork to gently â€œstirâ€ so the eggs, kale, and cheese are evenly combined. Bake about 30-35 minutes or until the mixture is completely set and starting to lightly brown. Â Let cool about 5 minutes before cutting. Â Â Serve hot. Â This is good with light sour cream. Â I also like a little Green Tabasco Sauce Â sprinkled on the top.