Ingredients:
- 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)
Instructions:
-
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
pie pans). -
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.
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In a separate bowl combine the eggs and egg whites. Beat until thoroughly mixed. Add to vegetables. Pour into prepared pie pans.
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Bake for 35-40 minutes until lightly browned and center is firm.
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Serve with Hollandaise sauce, crispy bacon and tomato & arugula salad.
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Not serving 12 people? This recipe works very well when reduced by half to serve 6.