Dinner: Kale & Feta Breakfast Casserole
A low carb breakfast casserole.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
This recipe includes fertility superfoods such as:
Health and fertility benefits of Kale & Feta Breakfast Casserole
Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.
Ingredients
1 tbsp organic extra virgin coconut oil
12 large eggs
4 oz feta cheese
6 oz kale
Instructions
1. Preheat oven to 375 °F (190 °C).
2. Wash the kale if needed and spin dry or dry with paper towels, then coarsely chop kale.
3. Heat oil over medium-high heat in a large frying pan. When oil is hot add the kale and cook while stirring until kale is wilted and starting to soften, about 3-5 minutes (red Russian kale will cook more quickly; darker green kale varieties will take longer to soften.)
4. Spray a 8"x10" casserole dish with olive oil or nonstick spray, then put barely-cooked kale in the bottom of the dish. Crumble feta cheese over the kale. Beat eggs with 1 teaspoon Spike Seasoning, salt, and fresh ground black pepper; then pour eggs over kale/feta (take a fork and gently stir so the veggies and cheese are well distributed in the eggs).
5. Bake the casserole 40-45 minutes, or until eggs are set and the top is starting to lightly brown. Serve hot. Good with a dollop of low-fat sour cream.
6. Note: leftover egg casserole will keep in the fridge for about a week. Reheat in the microwave for 1-2 minutes.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
---|---|---|
Calories 233 | ||
Fat 16.49 | ||
Carbohydrate 4.38 | ||
Protein 16.2 |