Category
Appetizers / Breakfast / Lunch / Snack / Dinner
Servings
8
Cook Time
20
Author:
Marsha Hebert
Ingredients
1 tablespoon (12 grams) olive oil
1/2 cup (80 grams) finely chopped onions
2 cups (300 gram) finely chopped cauliflower
1 cup (130 grams) green peas, thawed if frozen
1 cup (20 grams) kale, coarsely chopped
2 garlic cloves, crushed
1 teaspoon (3 grams) vegetable seasoning
6 large eggs
Salt and ground black pepper to taste
Directions
Preheat oven to 375F (190C). Grease 9-inch pie plate.
Heat the oil in a large frying pan over medium heat. Add the onions and cauliflower, cook for 3 minutes or until softened. Add the peas and kale, garlic, and vegetable seasoning. Stir-fry for about 2 to 3 minutes. Remove from heat and transfer to pie plate.
In a large bowl, beat the eggs, then pour evenly over the cauliflower mixture. Bake 15 – 20 minutes or until eggs is firmly cooked. Transfer to wire rack to cool. Serve and enjoy!
Recipe Note
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