Updated: May 31
Prep Time: 15 minutes
Cook Time: 20 minutes
1 Cup - Mushrooms
3 Handfuls - Kale, chopped
¼ Cup - Basil, sliced
¼ Cup - Sun dried tomatoes, chopped, set-aside
½ Cup - Kite Hill Almond Cheese, cubed
6 - Eggs
Salt, pepper, paprika (optional), to taste
Pre-heat oven to 400.
Slice mushrooms, chop kale, slice basil and cube cheese. Set aside.
In a separate bowl, whisk the eggs. Add the basil and cheese to the eggs. Mix well.
Heat a cast iron pan with oil. Sauté mushrooms, kale and sun dried tomatoes. Add balsamic vinegar. Season with salt, pepper and paprika. Once cooked, combine the veggies into the egg mix.
Spray/grease the pan and pour the veggie/egg mixture into it.
Place in oven and cook for 20 minutes or until eggs are firm.
Enjoy with avocado, salsa or Dijon Mustard.
Download the printable PDF here.