Cauliflower Rice with Kale Skillet Bake
chop onion, mince garlic, grate cheese
Preheat oven to 350 degrees
10 to 12 minutes
1 T Butter
1 T Olive oil
1/3 c chopped onion
1 garlic clove, minced
1 green onion, chopped fine (optional)
2 cups cauliflower rice
5 ounces chopped Kale (frozen)
2 T almond milk (or milk of choice)
½ t salt
½ t Italian herbs (basil, oregano, rosemary, thyme)
½ t paprika
1 ½ t lemon juice
1/3 cup grated cheese
Melt Butter in oven proof skillet ( I use an 8 inch iron skillet) Add onion, garlic and green onions and sauté on medium heat about 2 minutes. Add in the cauliflower rice and olive oil. Continue cooking while stirring for another 2 minutes. As the cauliflower rice cooks it will reduce in volume and then you can add the kale. Stir well and cook about 3 minutes more.
In a mixing bowl add eggs, almond milk and seasonings and beat gently with a fork. Add lemon juice to the skillet mixture and stir. Add the egg mixture and stir. Finally add in the grated cheese and stir.
Bake in oven for 10 to 12 minutes until set in center. Remove and let cool a few minutes before cutting into quarters to serve.
I used frozen cauliflower rice and kale for the recipe. You can make your own cauliflower rice and use fresh Kale. To use the fresh Kale,be sure to chop into bite size pieces and massage slightly before cooking.