Ingredients

  • ¼ tsp cayenne pepper
  • 1 tsp dried basil
  • ½ tsp dried rosemary, crushed
  • ¾ tsp dried thyme
  • 12 extra large egg whites (or 15 large)
  • 2 c shredded kale (packed)
  • 1 medium Roma tomato, diced
  • 1/8 tsp salt
  • ¼ c shredded mozzarella cheese

Ready In 45 Minutes

Servings: 1

Cooking Instructions

Step 1

  • Preheat the oven to 325°F, and coat a 9”-round baking pan with nonstick cooking spray.Coat a large pan with nonstick cooking spray, and preheat over medium-low heat for 1-2 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 2 minutes

Step 2

  • Add the kale and salt, and sauté for 3-5 minutes, or until the kale wilts and turns dark green. Set aside.In a large bowl, whisk together the egg whites until just frothy.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 3

  • Whisk in the basil, thyme, rosemary, and cayenne.
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  • EQUIPMENT:

Step 4

  • Spread the cooked kale over the bottom of the prepared pan.
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Step 5

  • Sprinkle the diced tomatoes and mozzarella on top. Gently pour in the egg white mixture.
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Step 6

  • Bake at 325°F for 40-45 minutes, or until the center has set and no longer jiggles. Cool in the pan for at least 5 minutes before slicing and serving.
  • EQUIPMENT:
  • Length: 50 minutes