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Powerhouse Egg Casserole

"I love using leftovers and hate throwing away veggies. So when my father-in-law gave us more farm-fresh eggs than we could eat, I decided to make a breakfast casserole. This was everything I had on hand in my fridge, but feel free to make it your own."

Ingredients :

• 1/2 cup red potatoes, cut into 1-inch pieces
• 2 teaspoons olive oil, divided
• 3/4 teaspoon ground black pepper, divided
• 1/4 teaspoon dried rosemary, or to taste
• 1 pinch sea salt, or to taste
• cooking spray
• 1/2 onion, diced
• 1 1/2 cups chopped kale
• 1/2 cup halved cherry tomatoes
• 8 large eggs
• 1/4 cup nonfat Greek yogurt
• 1/4 cup milk
• 1/4 cup water
• 2 tablespoons crumbled feta cheese
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H25M

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet.
• Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes.
• Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Saute onion until translucent, about 3 minutes. Add kale and tomatoes; cook until wilted, about 2 minutes. Remove from heat.
• Pour onion mixture into a bowl. Add the roasted potatoes, eggs, Greek yogurt, milk, water, feta cheese, Parmesan cheese, and 1/2 teaspoon salt; whisk until combined, adding more water if needed. Pour into the prepared baking pan.
• Bake in the preheated oven until center is solid, about 25 minutes.

Notes :

• For the potatoes I used the Roasted Rosemary Potatoes recipe. If you don't have the time, you can substitute frozen diced potatoes. Just make sure to defrost and drain.

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