Ingredients
- 2 T. olive oil, divided
- 1 sm. onion, diced
- 2 c. mushrooms, sliced
- 4 cloves garlic, minced
- 1 red pepper, diced
- 2 c. kale leaves, shredded
- 2 lg. eggs
- 1/2 c. silken tofu
- 1 c. skim milk
- 1/4 t. salt
- Fresh ground pepper to taste
Tip: Screenshot this list for easy reference while shopping
Instructions
- <span style="color: #000000; font-family: Times New Roman;">1. Preheat oven to 375º F. Grease a 9-inch pie dish with half of olive oil.</span><span style="color: #000000; font-family: Times New Roman;">2. Heat remaining oil in a large saute pan. Add the onions and cook until translucent.</span><span style="color: #000000; font-family: Times New Roman;">3. Add mushrooms and cook until they have released their liquid and it has evaporated.</span><span style="color: #000000; font-family: Times New Roman;">4. Add garlic and red pepper. Cook until garlic is soft. Stir in kale and remove from heat.</span><span style="color: #000000; font-family: Times New Roman;">5. Separately, whisk eggs until light and fluffy. Whisk in the tofu, milk, salt and pepper.</span><span style="color: #000000; font-family: Times New Roman;">6. Spread the vegetables in the baking dish and top with egg mixture. </span><span style="color: #000000; font-family: Times New Roman;">7. Bake 30-35 minutes, until edges are beginning to crisp and center is nearly firm.</span>