Ingredients
½ tbsp olive oil
½ medium yellow onion diced
1 red, yellow or green pepper, diced
3 cups kale, chopped
12 large eggs
¼ cup plain unsweetened almond or coconut milk
¼ tsp salt
¼ tsp black pepper
¼ tsp crushed red pepper flakes
Directions
Preheat oven to 375°F. Spray a large glass baking dish with cooking spray.
Heat a large skillet over medium heat and add ½ tbsp olive oil. Add the diced veggies and saute until soft. Pour into baking dish.
In a large bowl, beat eggs, salt, pepper, and crushed red pepper flakes. Pour egg mixture into the baking dish. Give the dish a gentle shimmy to ensure everything is evenly distributed.
Bake for 32 minutes or until eggs are set. Serve immediately or store for up to 4 days.
Notes
You can use whatever veggies you have on hand. You can even add sausage for more protein per serving. This recipe reheats in the morning for a quick breakfast option. Microwave single portions for about 1 minute and 30 seconds.