1 teaspoon butter
1 teaspoon olive oil
1/4 cup chopped onion
1 cup rinsed and thinly sliced mushrooms (we like shiitake or cremini)
5 ounces kale (stems removed), well rinsed, dried, and chopped
salt and pepper to taste
1/2 cup shredded cheese, we used sheep’s milk Feta but Cheddar works deliciously
1 teaspoon fresh thyme (or basil)
Additional options: Add more veggies, add diced roasted tomatoes
Preheat oven to 350F.
Heat butter and oil over medium heat in a large skillet. Add onion and mushrooms to skillet and stir-fry until onions begin to turn translucent and mushrooms are starting to “sweat,” about 3 minutes. Add kale, zucchini, and other vegetables of choice and continue to stir-fry until kale is completely wilted and the entire mixture is evenly distributed over the bottom of the skillet. Remove from heat.
Evenly distribute the veggie mixture in the bottom of a pie or small ceramic baking dish coated with cooking oil spray.
Whisk eggs together in a medium-size bowl and season with salt and pepper. Stir or whisk shredded cheese and fresh thyme into scrambled eggs. Pour this egg-cheese mixture over the kale mixture so that the vegetables are covered.
Place dish in the oven and bake for about 35 minutes until the egg mixture is set and cooked through.