Garden Brunch Bake

• 2 teaspoons Oil
• 1 cup Sweet Onion, Diced
• 6 cups Fresh Kale, Chopped
• 2 cups Fresh Broccoli, Finely Chopped
• 1 clove Garlic, Minced
• 5 whole Eggs
• 1/2 cups Whole Wheat Flour
• 2 Tablespoons Ground Flax Meal (optional)
• 1/4 teaspoons Salt
• 1 dash Cracked Black Pepper
• 1 whole Tomato, Diced
• 2 Tablespoons Parmesan, Grated

1. Preheat oven to 350 degrees.
2. Line the bottom of an 8 inch square pan with parchment paper and spray the sides with cooking spray.
3. Heat oil in a large frying pan over medium heat.
4. Add onion and cook, covered and stirring occasionally, until translucent.
5. Add chopped kale and broccoli.
6. If needed, add a little water to the pan so that onions dont burn.
7. Cook, covered, for 3-4 minutes until onions are golden and kale and broccoli are bright green.
8. Uncover and add garlic.
9. Stir to coat veggies and allow steam to evaporate.
10. Remove from heat.
11. In a mixing bowl, beat 5 eggs.
12. Whisk in flour, flax (if desired), salt and pepper.
13. Stir in tomatoes and cooked veggies.
14. Pour the entire mixture into the prepared pan.
15. Sprinkle with grated parmesan cheese.
16. Bake in oven for thirty minutes, or until center is set.
17. Remove from oven.
18. Serve warm or at room temperature.
19. This dish is very versatile and can be used with any number of different veggie or veggie/meat combos.
20. Just try to keep the same ratio of filling to egg mixture to preserve the texture.

oil, sweet onion, fresh kale, fresh broccoli, clove garlic, eggs, whole wheat flour, ground flax meal, salt, pepper, tomato, parmesan

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/garden-brunch-bake/ (may not work)