Kale, mozzarella and egg bake
This Kale, Mozzarella, and Egg Bake combines the nutritious crunch of kale with gooey mozzarella and fluffy eggs, ideal for any time of day. It's a straightforward dish, baked to perfection for a protein-rich meal.
Cook time 38 min
Prep time 10 min
Ingredients:
1 short spray cooking spray oil2 cups kale
2 tsp olive oil
1.50 cups mozzarella cheese
1/3 cup onion
8 eggs
1 dash salt
1 dash black pepper
Discover a nutritious and satisfying dish with our Kale, Mozzarella, and Egg Bake recipe. This savory bake combines the health benefits of kale and the gooey deliciousness of mozzarella cheese, making it perfect for breakfast, brunch, or even a light dinner. Follow this simple guide to prepare a meal that’s packed with protein and flavor.
Instructions:
- Heat 2 teaspoons of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and cook until it becomes soft and translucent, about 3-4 minutes.
- Add the kale to the skillet. Cook, stirring occasionally, until the kale is wilted, about 5 minutes. Remove from heat.
- In a large bowl, crack the 8 eggs.
- Add the dash of salt and black pepper.
- Whisk the eggs until the yolks and whites are fully combined.
- Add the cooked kale and onion mixture to the bowl with the beaten eggs.
- Add 1.5 cups of shredded mozzarella cheese.
- Stir everything together until well combined.
- Pour the egg mixture into the prepared baking dish, spreading it out evenly.
- Place the dish into the preheated oven.
- Bake for 25-30 minutes or until the eggs are fully set and the top is slightly golden brown.
- To check doneness, insert a toothpick or a knife into the center; if it comes out clean, the bake is ready.
- Remove the dish from the oven and let it cool slightly before serving.
- Cut into squares and enjoy your Kale, Mozzarella, and Egg Bake warm.
With this Kale, Mozzarella, and Egg Bake recipe, you’ve got a wholesome dish that’s sure to please any crowd. The combination of fresh kale, melty mozzarella, and fluffy eggs creates a delicious and nutritious meal. Enjoy it warm, and don’t hesitate to experiment with additional ingredients or spices to make this recipe your own.
Kale, mozzarella and egg bake FAQ:
The bake should be cooked in the oven for 25-30 minutes at 350°F (175°C). For best results, check for doneness by inserting a toothpick or knife into the center; it should come out clean.
A standard 9x9 inch square baking dish is recommended for this recipe. If you have a different size, ensure the dish allows the egg mixture to spread evenly, ideally filling about 2/3 of the way.
Yes, you can substitute mozzarella with other cheeses like cheddar, feta, or gouda for different flavor profiles. Just keep in mind the melting properties may vary.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven or microwave before serving.
This recipe is naturally gluten-free. For a dairy-free option, you can use a dairy-free cheese alternative and ensure all other ingredients comply with your dietary needs.
Cooking Tips:
- Make sure to thoroughly wash and dry the kale before using to remove any dirt or grit.
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Consider using a non-stick baking dish or lining your dish with parchment paper to prevent sticking.
- Sauté the onions until they're soft and translucent before adding them to the mixture for extra flavor.
- If you prefer a more seasoned dish, sprinkle in some garlic powder, chili flakes, or your favorite herbs.
- Let the bake cool for a few minutes before slicing to help it set and make serving easier.
- Store any leftovers in the refrigerator and reheat in the oven or microwave for an easy meal later on.
Nutrition Facts
6 ServingsCalories 200kcal
Protein 18g
Carbohydrates 2.93g
Fiber 0.99g
Sugar 0.90g
Fat 14g
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