2 Tbsp olive oil
1 clove of garlic, finely minced
1 red pepper, finely chopped
1 shallot, finely chopped
1 head of kale, finely chopped
½ white onion, finely chopped
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
5 organic eggs
½ cup half and half
½ tsp Dijon mustard
½ cup sharp white cheddar cheese, freshly grated
Preheat your oven to 350º. In a large saucepan, heat 2 Tbsp of olive oil. Add in the garlic, red pepper, shallot, kale, and white onion and sauté for about 3-5 minutes. Season with JF Spicy Salt and fresh cracked black pepper. Sauté for another 3-5 minutes and set to the side.
In a large bowl combine the 5 organic eggs and half and half. Whisk together very well. Add the Dijon mustard and freshly grated sharp white cheddar cheese and mix well. Season with a pinch of JF Spicy Salt and fresh cracked black pepper.
Pour into a greased 9” pie pan. Add in the sauteed vegetables and mix in. Bake for 25. I like to serve this on top of arugula lightly dressed in my JF Simple Mustard Vinaigrette. Enjoy!