| 1. |
Preheat oven to 375 °F (190 °C). |
| 2. |
Wash the kale if needed and spin dry or dry with paper towels, then coarsely chop kale. |
| 3. |
Heat oil over medium-high heat in a large frying pan. When oil is hot add the kale and cook while stirring until kale is wilted and starting to soften, about 3-5 minutes (red Russian kale will cook more quickly; darker green kale varieties will take longer to soften.)
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| 4. |
Spray a 8"x10" casserole dish with olive oil or nonstick spray, then put barely-cooked kale in the bottom of the dish. Crumble feta cheese over the kale. Beat eggs with 1 teaspoon Spike Seasoning, salt, and fresh ground black pepper; then pour eggs over kale/feta (take a fork and gently stir so the veggies and cheese are well distributed in the eggs). |
| 5. |
Bake the casserole 40-45 minutes, or until eggs are set and the top is starting to lightly brown. Serve hot. Good with a dollop of low-fat sour cream. |
| 6. |
Note: leftover egg casserole will keep in the fridge for about a week. Reheat in the microwave for 1-2 minutes. |
