Yield: 4
Cook Time: 35 min.
INGREDIENTS:
1 tbsp of olive oil or butter
1 cup yellow or white onion, chopped
4 cups of chopped fresh kale
1.5 cups Amish or Baby Swiss cheese, shredded
6 eggs
3/4 cup milk milk
1 cup yellow or white onion, chopped
4 cups of chopped fresh kale
1.5 cups Amish or Baby Swiss cheese, shredded
6 eggs
3/4 cup milk milk
1 tsp Sea salt [total]
1 clove garlic , minced
black pepper, to taste
1 medium or large vine ripe tomato , sliced thin
DIRECTIONS:
Preheat the oven to 400 degrees. Coat a 9 inch pie plate with cooking spray.
Heat the olive oil [or butter] in a large skillet over medium heat. Add the onions and garlic then cook stirring often over medium-low [#4 on my dial] heat until caramelized, about 15-20 minutes. Add the kale to the skillet then season with half of the sea salt and a bit o’ cracked pepper, to taste. Toss until well combined, cover with lid and cook about 5 minutes until wilted.
Place onion and kale mixture into the bottom of the pan, cover with half of the Swiss cheese.
Combine the eggs with the milk, season with remaining sea salt and bit more o’ cracked pepper, to taste then whisk until smooth.
Pour the egg mixture into the pie pan over the onion and kale mixture, then cover with layer of sliced tomato, and finally, top with remaining Swiss cheese.
Place into the oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Let cool for a few minutes before slicing and serving. Enjoy.
**the tomato can be added before *or* after baking according to your preference.**