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Ingredients

• 1 teaspoon olive oil or coconut oil
• 8 eggs
• 1/4 cup Feta cheese, crumbled
• Handful of fresh cilantro, chopped (about 3 Tablespoons)
• Handful of fresh parsley, chopped (about 3 Tablespoons)
• 2 cloves of garlic, minced
• 2 green onions, white and green segments sliced
• 6 large leaves of red kale, chopped and stems removed and sliced
• 1 cup sliced Shitake mushrooms, about 4-5
• 1/8 teaspoon pepper
• 4 Roma tomatoes, sliced into 1/4" slices
• 2 tablespoons salt

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Preheat oven to 325 degrees F.Beat eggs, salt, and pepper, in a medium bowl. Set aside.
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Step 2

• Heat oil in a 10" oven safe skillet over medium heat.
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Step 3

• Add mushrooms, green onions, and sliced kale stems to skillet.
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Step 4

• Saute for 4 minutes.
• Length: 4 minutes

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Step 5

• Add garlic and herbs.
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Step 6

• Saute for an additional 2 minutes. Herbs will be wilted and the mushrooms are starting to brown.Handful of fresh parsley, chopped (about 3 Tablespoons)
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• Length: 2 minutes

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Step 7

• Add layer of kale to mixture. Do not mix in, just lay on top of mushroom and herb mixture.
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Step 8

• Add a layer of tomatoes over kale and sprinkle crumbled feta over tomatoes.Evenly pour eggs over tomatoes and feta. Cook for 5 minutes over medium heat.As eggs are cooking, lift edges of strata with a spatula allowing eggs in fill in the gaps.Once bottom of strata begins to brown, transfer to the oven. Cook for 20 minutes, or until eggs are set.
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• Length: 25 minutes

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Step 9

• Remove from pan and cut into wedges.
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Step 10

• Remove from oven and take strata out of pan with a large spatula. Slice into wedges and serve.
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