Today’s STM feature comes from Leigh J., in Daytona Beach, FL. Leigh writes, “I use a local business down here in Daytona Beach that delivers organic produce weekly. This week, I got red kale in my basket. Seeing as how I have never eaten red kale, I searched for some recipes. I came across one that sounded yummy, but definitely needed modifications before it could become Whole30 approved. My boyfriend (who does not eat Whole30…work in progress) LOVED this and said he could eat it every day for breakfast. Lastly, I couldn’t thank you two enough for how I have been feeling lately. I’ve been gluten-free (due to gluten intolerance) for the past three years, but since finding you, I have quit all grains (even the gluten-free ones), and I feel INCREDIBLE. I’ll never go back to how I ate before!”

We’re always looking for a way to cram more veggies into breakfast, and kale is one of the most nutrient-dense veggies on our shopping list, so this recipe is a win-win. Thanks to Leigh for the submission.

Steal This Meal: Egg and Kale Breakfast Quiche

Serves 4-6

Ingredients:

  • 1 bunch red kale, chopped (any other variety is fine also)
  • 1/2 red (or white) onion, chopped
  • 6 mushrooms, chopped
  • 2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
  • 1 tbsp coconut oil
  • 8 eggs, beaten well
  • 2 tsp. prepared Italian herb rub (or make your own, with sea salt, oregano, dried garlic, dried onion, lemon peel, and chiles)
  • a pinch of salt and pepper
Kale, mushrooms, garlic and onion.

Directions:

  • Preheat oven to 350F.
  • Cut off kale stems and discard, then wash kale leaves and dry well.
  • Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square.
  • Chop onion into pieces about 1/2 inch.
  • Heat coconut oil in frying pan, then add onions and saute 5 minutes (or until the start browning).
  • Add garlic and mushrooms and saute about 3 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.
  • Put sauteed vegetables into large mixing bowl and add beaten eggs, and Italian seasoning and salt/pepper. Stir gently until ingredients are well distributed.
  • Use a small amount of coconut oil to coat the baking pan, and pour in egg mixture.
  • Bake 25 minutes until eggs are well set and the top is lightly browned. Serve hot.
The final dish, perfect for breakfast OR breakfast-for-dinner.

Got a delicious, simple list of ingredients for our next Friday recipe feature? Send your Steal This Meal entry (along with photos and YOUR Whole30-inspired story!) to [email protected]. And if you’re looking for more delicious recipe ideas from Whole9 and our readers, just select the Recipe category under the 9 Blog header!

Published by Melissa Urban

Melissa Urban is a 7x New York Times bestselling author (including the # bestselling The Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry.

Melissa Urban

Co-Founder / CEO

Melissa Urban is a 7x New York Times bestselling author (including the # bestselling The Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry.