Powerhouse Egg Casserole

• 1/2 cup red potatoes, cut into 1-inch pieces
• 2 teaspoons olive oil, divided
• 3/4 teaspoon ground black pepper, divided
• 1/4 teaspoon dried rosemary, or to taste
• 1 pinch sea salt, or to taste
• cooking spray
• 1/2 onion, diced
• 1 1/2 cups chopped kale
• 1/2 cup halved cherry tomatoes
• 8 large eggs
• 1/4 cup nonfat Greek yogurt
• 1/4 cup milk
• 1/4 cup water
• 2 tablespoons crumbled feta cheese
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet.
3. Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes.
4. Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
5. Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Saute onion until translucent, about 3 minutes. Add kale and tomatoes; cook until wilted, about 2 minutes. Remove from heat.
6. Pour onion mixture into a bowl. Add the roasted potatoes, eggs, Greek yogurt, milk, water, feta cheese, Parmesan cheese, and 1/2 teaspoon salt; whisk until combined, adding more water if needed. Pour into the prepared baking pan.
7. Bake in the preheated oven until center is solid, about 25 minutes.

red potatoes, olive oil, ground black pepper, rosemary, salt, cooking spray, onion, chopped kale, tomatoes, eggs, yogurt, milk, water, feta cheese, parmesan cheese, salt

Taken from www.allrecipes.com/recipe/261276/powerhouse-egg-casserole/ (may not work)