Kale & Onion Breakfast Squares

Kale & Onion Breakfast Squares
1 bunch Red Russian Kale, chopped, or use any other variety of kale

1/2 red onion, chopped

2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)

1/2 tsp. olive oil

1 tsp. Tamari or other soy sauce

1 C grated cheese (I used a blend of low-fat cheese called Pizza Cheese which has mozarella, provolone, romano, and parmesan)

1/4 cup 100% whole wheat bread crumbs (optional)

6 eggs, beaten well

1/2 tsp. oregano

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and oregano. Stir gently until ingredients are well distributed. Spray pan with nonstick spray and pour in egg mixture. Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve warm.

Cut into individual servings, wrap in foil and freeze.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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