Greens for breakfast! Yum! The cooking time is for an 11-inch by 7-inch pan, so if you use a pie pan or an 8-inch square pan, etc., the cooking time may vary. Of course this is good anytime of day or night…
butter or oil for greasing pan
1/2 (red) onion, chopped
2 cloves garlic, minced
1 bunch Red Russian kale, stemmed and finely chopped
2 T olive oil
1 t soy sauce
1 c grated cheese (your call)
1/4 whole wheat bread crumbs, optional
6 eggs, beaten well
1 T chopped fresh tarragon, or thyme
a generous (fresh) grate of nutmeg or a generous pinch already grated nutmeg
1. Preheat oven to 350ºF. Butter or oil a baking dish. Heat oil in a skillet, then add onions and saute for about 5 minutes, until softened. Add garlic and saute a couple of minutes longer. Add kale and cook another 5 minutes, turning kale over until it is wilted and softened.
2. Transfer these vegetables to a large bowl and add soy sauce, cheese, bread crumbs, if using, beaten eggs, herb, and nutmeg. Stir until combined. Then pour into prepared baking dish and bake for about 25 minutes (maybe 30) until eggs are set and the top is lightly browned. Serve hot or at room temperature, with perhaps salsa or sour cream on the side.