1bunch Kalechopped and stems removed (frozen kale would work great here!)
1Vidalia onionthinly sliced
2clovesof garlicminced
½cupCabot reduced fat white cheddar cheese
½cupreduced fat feta cheese
3whole eggs6 egg whites
dash nutmeg
Salt and pepper to taste
Instructions
Preheat the oven to 350 and prepare a 9″ pie dish with butter or baking spray. Cook quinoa according to package directions. Set aside.
Slice onion thinly (I used my food processor). Heat the olive oil in a large saute pan on medium heat. Add the sliced onions and slowly cook until they’re soft and browned. This will take about 35 minutes. Once golden brown, remove onions from pan, and place in a large mixing bowl.
Clean and chop kale and add to the onion pan; cook until kale is wilted and bright green, 2-5 minutes.
Add the cooked kale, cooked quinoa, garlic, and cheeses to the mixing bowl. Stir the ingredients until evenly distributed.
In a small bowl, whisk the eggs and whites so they are well combined. Pour eggs over the quinoa/kale mixture. Stir until the egg clings to the greens. Season with salt and pepper and sprinkle top with nutmeg.
Pour mixture in the prepared pie dish. Bake for about 45 minutes, until the top is golden brown and the pie has started to pull away from the edge of the baking dish. Serve hot or at room temp.