We planted two types of organic Kale from seeds this year, and they sure took their time to grow. The peppery flavor of the curly Kale lends itself well to egg dishes.
I volunteer in a commercial kitchen one day a week, and last week I blackened onions for recipe and remembered how much I like that flavor… so when I got home I got busy pairing the two in this recipe inspired by an oven pancake on the Green Kitchen Stories site.
Kale and Blackened-Onion Egg Puff
Serves 6- 8
- 1 c. chopped organic Onion
- 5 organic Hi-Omega3 Eggs
- 2 1/2 cups Coconut or Almond milk
- 1 c. almond flour
- 2 Tbs. Psyllium husk or freshly ground Flax Seeds
- 1 Tbs. Raw Honey
- 1 tsp. Baking powder
- ½ tsp. Sea salt
- ½ tsp. Black pepper
- 2 c. finely cut organic Kale
- 2 Tbs. chopped organic Parsley
- 1 tsp. Black Pepper or Paprika to dust top
- 2Tbs.organic grass-fed butter or coconut oil
Preheat the oven to 425°F
Brush saute pan with a little coconut oil. Place onions in a saute pan over medium heat. Stir until evenly blackened, but not burnt. Remove from heat and place in a small bowl.
Place a 9×11-inch baking dish in oven.
Beat eggs with whisk in a large bowl until frothy. Add milk, flour, psyllium husk, honey, baking powder, sea salt and pepper. Whisk until smooth.
Add Kale, onions and parsley, and stir well.
Remove baking dish from oven and drop in the butter. Once melted, pour the batter into the dish, sprinkle with black pepper or paprika, and return to oven.
Bake for 26-30 minutes or until lightly browned and set. Check with toothpick at 26 minutes.
Let cool slightly and serve with salad of your choice.
~ Bon Apetit! ♥