Power Greens Breakfast Casserole

Ingredients:
1 lb. power greens mix (a blend of kale, chard, and spinach)
1-2 tsp. olive oil (more or less, depending on your pan)
4-6 oz. mozzarella cheese, cut in 1/2 inch cubes (South Beach Diet recommends reduced-fat cheese)
4 oz. Feta, crumbled (I used my favorite Feta)
1/2 cup sliced green onion
Spike Seasoning to taste, about 1 1/2 teaspoons
fresh-ground black pepper to taste, about 3/4 teaspoon
14 eggs
low-fat sour cream for serving (optional but good)

Instructions:
Preheat oven to 375F/190C.  Spray a large glass or ceramic casserole dish with olive oil or non-stick spray.  (My dish was 10″ x 13″; if you don’t have a dish that’s close to that size I would cut down the recipe a bit.)

Heat a little olive oil in a large non-stick frying pan with high sides.  Turn heat to high, add the greens all at once, then immediately use a large turner to turn greens over and over until they’re completely wilted down. (This will only take a minute or two, watch them carefully.)  Put the wilted greens in the bottom of the casserole dish.

 

Cut the mozzarella into cubes about 1/2 inch square (or you can use grated mozzarella, but I do like the nuggets of melted cheese from the mozzarella cubes.)  Crumble the Feta and slice enough green onions to make 1/2 cup.  Sprinkle the mozzarella, feta, and sliced green onions over the greens.  Season the mixture to taste with Spike Seasoning and fresh-ground black pepper.  (Don’t use salt, the Feta is salty enough.)

 

Beat eggs until the yolks and whites are well-combined, then pour over the greens/cheese mixture.  Use a fork to gently “stir” the mixture so the greens, eggs, and cheese are evenly distributed.

 

Bake 40-45 minutes, or until the mixture is completely set and the top is as brown as you prefer.  Serve hot, with a dollop of low-fat sour cream if desired. This will keep in the refrigerator for up to a week and can be reheated in a microwave or in a frying pan on the stove.

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