Egg, Kale, and Mozzarella Bake

This is from Kalyn's Kitchen

Ingredients:
5 oz. mixed baby kale or chopped baby kale leaves 
1-2 tsp. olive oil 
1 cup low-fat grated mozzarella cheese 
1/3 cup thinly sliced green onion
8 eggs
1 tsp. Season Salt 
salt and fresh ground black pepper to taste

Instructions: 

Preheat oven to 375 degrees Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with  nonstick spray.  

Heat the oil in a large frying pan, add the kale all at once, and stir just until the kale is wilted, about 1 minute for baby kale or 2-3 minutes for chopped kale.  Transfer the kale to the casserole dish, spreading it around so all the bottom of the dish is covered.  Layer the grated cheese and sliced onions on top of the kale.

Beat the eggs with Seasoning salt and salt and fresh ground pepper to taste. Pour the egg mixture over the kale/cheese combination, and then use a fork to gently "stir" so the eggs, kale, and cheese are evenly combined.

Bake about 30 minutes or until the mixture is completely set and starting to lightly brown.  Let cool about 5 minutes before cutting.  (The egg bake will settle down some as it cools.)  Serve hot.

9 servings at 109 calories each