Garden Brunch Bake Recipe

Name: Garden Brunch Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons Oil, 1 cup Sweet Onion, Diced, 6 cups Fresh Kale, Chopped, 2 cups Fresh Broccoli, Finely Chopped, and more.

Yes, Garden Brunch Bake falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Brunch Bake

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