olive oil spray
1 large shallot
1 bunch kale, rinsed and thinly sliced
1 tablespoon olive oil
1/8 teaspoon sea salt
6 small marinated sun-dried tomatoes
2 tablespoons shredded Parmesan cheese
6 teaspoons goat cheese (optional)
8 medium whole eggs
1/2 cup whole milk
1/4 teaspoon thyme
1/8 teaspoon pepper
Prepare pie dish by coating lightly with olive oil cooking spray. Preheat oven to 350.
Sauté shallot and kale in olive oil over medium heat until chard is wilted and shallots are aromatic. Sprinkle with sea salt. Stir until well combined.
Place kale mixture on bottom of pie dish, covering the bottom evenly. Place sundried tomatoes on top of chard in a circular pattern, evenly spaced. Do the same with each teaspoon of chevre.
In a separate bowl whisk together eggs, milk, thyme and pepper. Whisk well, then pour mixture on top of kale mixture.
Carefully place in the oven on the center rack. Bake for approximately 35 minutes or until egg has set and top is just starting to brown.
Per Serving: 250 Calories; 18g Fat (5g sat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 382mg Cholesterol; 313mg Sodium.