Kale and Olive Egg Bake

  • Prep 15 min
  • Total 55 min
  • Servings 6

Ingredients

2
tablespoons butter
1
tablespoon olive oil
1
large onion, chopped (1 cup)
4
cups packed torn fresh kale leaves
1/2
teaspoon salt
1/2
cup halved pitted mixed olives
1/2
cup Original Bisquick™ mix
1
cup milk
2
eggs

Steps

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  • 1
    Heat oven to 350°F. Spray 9-inch quiche dish or glass pie plate with cooking spray.
  • 2
    In large skillet, heat butter and oil over medium heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until soft. Add kale and salt. Cook 2 to 3 minutes, stirring occasionally, until kale begins to wilt. Spoon mixture into quiche dish. Top with olives.
  • 3
    In medium bowl, beat Bisquick mix, milk and eggs with whisk. Pour over kale and olive mixture.
  • 4
    Bake uncovered 30 to 40 minutes or until knife inserted in center comes out clean.

Notes









Tips

Expert Tips

  • Remove the tough center stalk of the kale, then wash and dry the leaves before tearing and measuring.
  • Kale has a mild cabbage flavor. If you’re not a kale fan, or it’s not available at your grocery store, use fresh spinach instead. Or you can use 2 cups kale and 2 cups spinach in this dish.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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