INGREDIENTS
2 cups fresh kale or spinach leaves, rough chopped
2 cups cremini or portabella mushrooms, sliced
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
6 large eggs
2 tablespoons olive oil
1 cup sour cream
1/4 cup milk
1 cup shredded white cheddar cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon red pepper flakes, optional
PREPARATION
Preheat oven to 350°F. Spray a 5-quart casserole dish with non-stick cooking spray.
Sauté kale, bell pepper, onions, and mushrooms in olive oil over medium heat until onions are lightly golden, about 7 minutes. Add garlic and cook until light brown.
Beat eggs in a large bowl until uniform. Add sour cream, milk, thyme, basil, salt and pepper, and whisk to combine.
Transfer vegetables to casserole dish and cover with egg mixture. Top with cheddar cheese and bake 40-45 minutes or until center of casserole has set. Garnish with optional red pepper flakes.
From: https://food.12tomatoes.com/cs-hearty-vegetable-and-egg-bake/
