Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1 medium onion (chopped (~ 1 cup))
  • 1 red bell pepper (chopped (~ 1 cup))
  • 1 cup mushrooms (chopped)
  • 3 cloves garlic (minced)
  • 4 strips uncured antibiotic free turkey bacon (chopped)
  • 1 teaspoon Fines Herbes or other herb blend
  • 6 large eggs
  • 1 cup non-fat cottage cheese (pureed in food processor)
  • 1 cup reduced fat sharp cheddar cheese (shredded)
  • 2 cups shredded Yukon gold potatoes
  • 9 cups baby kale

Instruction

  • Preheat oven to 375 degrees.
  • Heat oil in a large skillet and saute onion, bell pepper, mushrooms, garlic, bacon and Fines Herbes until onions are translucent. Set aside.
  • In large bowl, whisk together eggs, cottage cheese and cheddar cheese. Stir in shredded potatoes. Add sauteed bacon and vegetables. Spoon into lightly greased 9x9 square dish.
  • Bake 45 minutes until casserole is firm.
  • Serve on bed of baby kale.