3 big handfuls chopped kale (or more if you like!)
1 8oz container crimini mushrooms - sliced
1 yellow onion - diced
1 garlic clove - minced
1/2 cup grated parmesan cheese - divided
4 large eggs
1/4 cup milk
1-2 sprigs fresh thyme - stems removed (optional)
1/2 tsp salt (or more to taste)
pepper
1. Pre-heat oven to 375 degrees. Spray the bottom and sides of an 8x8 in baking dish, or a 12 cup muffin tin. The muffin tin makes perfect portions!
2. In a large saute pan, saute onion in olive oil 2 minutes. Add mushrooms and saute 2 more minutes. Add kale and saute 3-5 more minutes until the kale is beginning to soften.
3. Add garlic and saute another 3 minutes or so until all is cooked through. Remove any excess water by blotting with a paper towel. Allow mixture to cool slightly.
4. In a large bowl, mix mushroom mixture with the cooked rice. Add 1/4 cup parmesan cheese and mix thoroughly.
5. In a separate bowl, whisk eggs with milk, 1/2 tsp salt, thyme and pepper. Fold wet ingredients into dry ingredients. Divide mixture into muffin cups or pour in prepared baking dish. Top with remaining 1/4 cup parmesan cheese (optional).
6. Bake uncovered for 25-30 minutes or until set. I would check after 20 minutes as each oven is different.
adapted from www.pamelasalzman.com
