Baby Kale, Mozzarella, and Egg Bake

Ingredients

• 5 oz. baby kale or chopped kale leaves
• 2 tsp. olive oil
• 1 1/2 cup grated mozzarella cheese
• 1/3 cup thinly sliced green onion
• 8 eggs
• 1 tsp. Spike Seasoning
• salt and fresh ground black pepper to taste

Directions

1. Warm the oven to 375F/190C. Coat a casserole dish that measures 8 1/2 inch by 12 inch, either glass or crockery, with olive oil or nonstick spray.
2. Set a large frying pan over the heat and warm the oil, then pile in the kale in one go. Stir it only until it softens, about 1 minute if you are using baby kale or 2-3 minutes for chopped kale.
3. Move the kale into the prepared casserole dish and spread it out so it covers the base. Scatter the grated cheese over the kale, then add the sliced onions.
4. Whisk the eggs with Spike Seasoning or another seasoning mix, plus salt and fresh ground pepper to taste. Pour that over the kale, cheese, and onions, then take a fork and gently nudge everything around so the eggs, greens, and cheese are nicely distributed.
5. Bake for about 30-35 minutes, until the eggs are fully set and the top is just beginning to brown. Let it rest about 5 minutes before you cut into it; it will sink a little as it cools.
6. Serve hot. It is good with light sour cream, and a little Green Tabasco Sauce over the top is nice too.