Inspired by the traditional Italian pastry this breakfast casserole hits the flavor profile and it’s a healthy breakfast or brunch dish. The coconut milk and feta provide the richness of the traditional recipes’ ricotta cheese.
Ingredients
- 10 c. Greens: Chard, Kale & Spinach, chopped
- 1 c. Egg whites
- 6 Whole eggs
- 1 c. Coconut milk
- 3 oz. Feta cheese, crumbled
- Coconut oil to grease baking dish
- Salt & pepper
Grease a 9 X 12 glass baking dish with coconut oil & set your oven to 350 degrees.
Add a teaspoon of coconut oil to a medium sized sauté pan over medium heat and start cooking the chard and kale with a pinch of salt. Add 1-2 tbs. water if needed.
When the greens are tender stir in the spinach and turn the heat off. Stir to allow the spinach to wilt.
Add the vegetables to the prepared baking dish and spread evenly. Crumble the feta evenly over the top.
Whisk together the egg whites and unsweetened coconut milk. Season the egg mixture with salt, pepper. You can do this while the vegetables are cooking.
Add the egg mixture over the top. Using a spoon or spatula make six wells for your whole eggs.
Carefully crack each egg into the wells created in the greens mixture.
Place in oven on the middle rack. Check after 30 minutes. It may need up to 5 minutes more. Avoid overcooking the eggs will set a bit more while it cools.
