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Recipe Ingredients

4 large eggs
4 large egg whites
1/4 cup Asiago cheese, shredded
1/2 bunch kale (about 4 cups), washed well
1 large white onion (2 cups), sliced thin
2 tbsp Smart Balance® Butter & Canola Oil Blend
pinch of salt and fresh pepper to taste

Recipe Steps

Preheat oven to 400°.

 

Combine large eggs and egg whites and Asiago cheese. Salt and pepper to taste. Set aside.

Remove the stems from the kale then cut the leaves into thin 1/8th inch strips.

Heat a 10-inch skillet on low heat; melt 1 tbsp Smart Balance® Butter & Canola Oil Blend, then add the onions. Slowly cook the onions, stirring occasionally until the onions become translucent, about 8 to 10 minutes. Bring the heat up to medium and cook until the onions caramelize. Set aside on a dish.

Add the remaining 1 tbsp Smart Balance® Butter & Canola Oil Blend and kale and sauté until wilted, about 4 to 5 minutes. Season with salt and pepper.

Reduce heat to low; pour eggs and onions into the skillet, mix well to blend. Reduce heat to low and cook until the edges set, about 6 to 8 minutes. Once the bottom and edges set, place in the oven and bake until completely set through, about 8 minutes.

Cut into wedges and serve.

Nutrition Facts

Number of Servings: 6
Nutrition per serving
Calories 146
Fat 8g
Saturated Fat 3g
Poly Fat 1g
Mono Fat 3g
Trans Fatty Acid 0g
Cholesterol 153mg
Sodium 174mg
Carbohydrates 8g
Dietary Fiber 2g
Protein 9g