- 1 tablespoon vegetable oil
- ½ cup onions, diced
- 1 pound asparagus
- 1 ½ cups corn, canned & drained or frozen & thawed
- 4 cups kale, chopped
- 2 tablespoons water
- 1 cup Parmesan cheese, shredded (not grated)
- 1 tablespoon garlic/herb blend (or your favorite herb blend)
- 1 teaspoon salt
- ½ teaspoon pepper
- 12 large eggs
- 2 large egg whites (save the yolks for your Homemade Hollandaise sauce)
Preheat oven to 350°F. Spray two 9-inch glass pie plate with cooking spray.
In a 12-inch skillet heat 1 tablespoon oil over medium heat. Add onions and sauté
until translucent, about 5 minutes.
Trim woody ends from asparagus and slice into ¼ inch pieces. You should have about two
cups of sliced asparagus. Add to onions in pan and sauté for a few minutes until al
dente. Add corn and stir.
Remove vegetables from pan and put into an 8 cup measuring cup (you can use a large
bowl but I prefer to use a large measuring cup as it makes it easier to pour into the
Wash kale carefully. Remove leaves from stems (discard stems). Coarsely chop kale and add to sauté pan. Add two tablespoons water. Over medium heat wilt kale, approximately 5 minutes. Make sure all the water has evaporated off. Add kale to the vegetable mixture.
Stir in cheese and seasonings.
In a separate bowl combine the eggs and egg whites. Beat until thoroughly mixed. Add to vegetables. Pour into prepared pie pans.
Bake for 35-40 minutes until lightly browned and center is firm.
Serve with Hollandaise sauce, crispy bacon and tomato & arugula salad.
Not serving 12 people? This recipe works very well when reduced by half to serve 6.