Kale and Onion Savory Breakfast Squares

  • 1 bunch red Russian kale (chopped, or use any other variety of kale)
  • 1/2 onion (chopped)
  • 2 cloves garlic (minced, 1/2 tsp. teaspoon minced garlic)
  • 1/2 tsp olive oil
  • 1 tsp tamari soy sauce
  • 1 cup grating cheese
  • 1/4 cup whole wheat breadcrumbs (optional)
  • 6 eggs (beaten well)
  • 1/2 tsp Seasoning (Spikes, Season All, Ms, Dash, Crazy Jane’s)

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4-inch-wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and sauté 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sautéing about 5 minutes, or until kale is significantly wilted and softened.

Put sautéed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan that’s 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa

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