Nutrients on a Mission – Easy Egg Casserole!

Nutrients on a mission! When I decide to cook a dish, I often do it around deciding what nutrients I want to target and get in to my families diet. Today’s pick? Mushrooms! However, I did manage to sneak in some kale (of course) and some calcium (ricotta). The end result? This yummy, Kale, Mushroom Egg Casserole. It can be eaten for breakfast, lunch or dinner and is fast and easy to make.

Mushrooms are rich in the B vitamins such as riboflavin, folate, thiamine, pantothenic acid, and niacin. They are also the only vegan, non-fortified dietary source of vitamin D. Mushrooms also provide several minerals that may be difficult to obtain in the diet, such as selenium, potassium, copper, iron, and phosphorus. Mushrooms are great for fighting cancer and diabetes, great for immunity and heart health and helpful foods for weight management. Mushrooms are considered to be a vegetable in the food family but technically belong to the fungi kingdom.

Ingredients

¼ cup pine nuts
¼ cup extra-virgin olive oil
½ cup minced onion
Sea salt
1½ lb. mixed mushrooms, such as cremini, oyster, and stemmed shiitake, sliced into ½” pieces
3 medium rosemary sprigs
2 bay leaves, preferably fresh
1 tsp thyme leaves
3 cups lightly packed kale, chopped
Freshly ground pepper
6 large eggs
1 cup fresh ricotta cheese
1 cup shredded fontina cheese

Directions
1. Preheat oven to 375°F.

2. In a 12″ castiron skillet, toast pine nuts over moderate heat, tossing, until lightly browned, about 5 minutes. Transfer nuts to a plate.

3. In the same skillet, heat oil until shimmering. Add onion and a pinch of salt; cook over moderate heat, stirring occasionally, until onion is softened, about 5 minutes. Combine with mushrooms, rosemary, bay leaves, and thyme; cook over moderately high heat, stirring periodically, until mushrooms are browned and tender, about 10 minutes. Stir in kale and cook until wilted, about 3 minutes. Discard rosemary sprigs and bay leaves. Mix in pine nuts and season with salt and pepper.

4. In a medium bowl, beat eggs with ricotta, 1 tsp salt, and ¼ tsp pepper. Pour egg mixture over mushrooms; sprinkle fontina on top. Bake for about 15 minutes, until set. Serve straight from the skillet.

Original Recipe Available here

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