With only 111 calories per serving, this egg dish can be customized with your favorite vegetables. Convenient as a make-ahead breakfast or for a crowd-pleasing brunch, serve with a slice of grilled sourdough for a perfectly balanced meal.
- 12 large eggs
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup (240 ml) cherry tomatoes, or two large tomatoes, chopped
- 2 cups (480 ml) kale, roughly chopped
- 1/2 cup (120 ml) crumbled feta cheese
- 1 cup (240 ml) milk
- Salt and pepper, to taste
Preheat oven to 400°F. Grease a large casserole pan with oil or butter.
Add oil to a pan and stir in onion over medium heat. Cook until translucent (about 3 mins). Add in bell pepper and cook for 1 minute more. Crack eggs into a large mixing bowl. Whisk well. Add milk and stir. Add cooked onion, bell peppers, tomatoes, kale, cheese, salt and pepper and stir to combine.
Add mixture to casserole pan and bake for 30 mins or until cooked through. Let stand for 10 minutes before slicing.
Serves: 12 | Serving Size: 1/12
Per serving: Calories: 111; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 192mg; Sodium: 122mg; Carbohydrate: 3g; Dietary Fiber: 1g; Sugar: 2g; Protein: 9g