Farmer's Strata with Kale and Tomatoes
Ingredients
coconut oil1 teaspoon
eggs8
feta cheese0.25 cup
cilantro3 Tablespoons
parsley3 Tablespoons
garlic2 cloves
green onions2
kale6 large leaves
shitake mushrooms1 cup
pepper0.125 teaspoon
roma tomatoes4
salt2 tablespoons
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Preheat oven to 325 degrees F.Beat eggs, salt, and pepper, in a medium bowl.
Set aside.Heat oil in a 10" oven safe skillet over medium heat.Add mushrooms, green onions, and sliced kale stems to skillet.
Saute for 4 minutes.Add garlic and herbs.
Saute for an additional 2 minutes.
Herbs will be wilted and the mushrooms are starting to brown.Handful of fresh parsley, chopped (about 3 Tablespoons)Add layer of kale to mixture.
Do not mix in, just lay on top of mushroom and herb mixture.Add a layer of tomatoes over kale and sprinkle crumbled feta over tomatoes.Evenly pour eggs over tomatoes and feta.
Cook for 5 minutes over medium heat.As eggs are cooking, lift edges of strata with a spatula allowing eggs in fill in the gaps.Once bottom of strata begins to brown, transfer to the oven.
Cook for 20 minutes, or until eggs are set.Remove from pan and cut into wedges.Remove from oven and take strata out of pan with a large spatula.
Slice into wedges and serve.
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