Recipe: Baked Eggs with Kale and Tomatoes

It's time to get healthy again! I've not been eating that great lately, life was getting in the way, and with the new job, working full time didn't help. But no more excuses.

After my workout tonight, I had a protein shake with blueberries and kale. It was yummy!

But I needed some dinner! So I wanted to make something quick and healthy. 

I've seen a baked dish with spinach and eggs on pinterest, but I didn't have spinach, just kale. So I changed it up a little bit.

So here you go:

• half a bunch of kale
• 5 eggs
• two handful of cherry tomatoes
• 1 clove of garlic
• 2-3 tsp of sour cream
• salt, pepper, italian seasoning
• olive or coconut oil

Grease a baking dish, preheat the oven to 375° F. 

Mince the garlic, wash the kale and rip it in small pieces (I removed most of the stems), quarter the cherry tomatoes.

Heat 2 tbsp of oil in a saucepan over medium heat. Add the garlic, kale and tomatoes to the pan. Cook, stirring frequently, until the garlic is brown and kale is beginning to become tender, about 5 minutes.

Separate the eggs, beat the egg whites and add salt, pepper and italian seasoning. 

Fill the baking dish with the kale-tomato-garlic mixture, top it with the sour cream, pour the egg whites over all of it, and carefully add the egg yolks. 

Bake it for 15-20 minutes, until the egg is set.

Let it cool for a few minutes, and then enjoy!

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