3 vegetables – 1 protein
I have very vivid memories of Christmas as a child. We were lucky to live close to extended family on both sides of the tree, so our holiday celebration traditions were always the same: church on Christmas Eve, maternal grandparents for brunch at our house on Christmas morning and then the short trip to my paternal grandparents’ house for an early dinner that afternoon with my many aunts, uncles and cousins. It’s been many years since I’ve lived close to family, both immediate and extended, but since my daughter came along, I treasure every minute of Christmas morning and don’t want to miss a second.
But we still need to eat.
This week’s recipe is the perfect family-friendly breakfast for Christmas morning. Prepare it the night before, without baking, and place it in the fridge overnight, covered. Then on Christmas morning, let it rest at room temperature while your oven is preheating, and bake it for just 20-30 minutes. The portion is quite large, thanks to all the vegetables, so while this recipe is written to serve four, you could enjoy a half portion of egg bake along with a half portion of another breakfast dish, such as Cinnamon French Toast with Blueberry Chutney (published 10/27/11). The egg bake would also be delicious with a side of potato pancake or even just a grapefruit half.
No matter how you round out your menu, I hope that it allows you to spend quality time with your loved ones during this magical time of year. Happy holidays everyone!
- 8 C. mixed baby kale (5 ounce package)
- 1 tsp. olive oil
- 10 green onions, chopped
- 2 plum tomatoes, diced
- 8 large eggs
- 1/2 C. skim milk
- 1 tsp. Morton® Lite Salt
- 1 tsp. freshly ground black pepper
- 1 tsp. garlic powder
Preheat oven to 350 degrees F.
Coat a 9×12 casserole dish with nonstick zero-calorie cooking spray.
Heat a large nonstick sauté pan over medium-high heat. When hot, add the olive oil and baby kale. Turn off heat. Using tongs, toss kale for about 1-2 minutes in hot pan, or until barely wilted. Add kale to casserole dish.
Sprinkle top of kale with chopped green onions and tomatoes, spreading evenly to distribute.
In a bowl, beat eggs with milk, salt, pepper and garlic powder. Pour egg mixture evenly over vegetables in casserole dish. Give dish a gentle shake to help eggs distribute and work their way to the bottom of the dish.
Bake casserole in preheated oven for about 20-30 minutes or until eggs are just set in the middle. Remove from oven and let cool for about 5 minutes.
If desired, serve with a dollop of Greek yogurt, spoonful of cottage cheese, hot sauce or minced fresh herbs.
Makes 4 servings