Farmer's Strata with Kale and Tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil or coconut oil
1 cup sliced Shitake mushrooms, about 4-5
2 green onions, white and green segments sliced
2 cloves of garlic, minced
Handful of fresh parsley, chopped (about 3 Tablespoons)
Handful of fresh cilantro, chopped (about 3 Tablespoons)
6 large leaves of red kale, chopped and stems removed and sliced
4 Roma tomatoes, sliced into 1/4" slices
1/4 cup Feta cheese, crumbled
Preheat oven to 325 degrees F.
Beat eggs, salt, and pepper, in a medium bowl. Set aside.
Heat oil in a 10" oven safe skillet over medium heat.
Add mushrooms, green onions, and sliced kale stems to skillet. Saute for 4 minutes.
Add garlic and herbs. Saute for an additional 2 minutes. Herbs will be wilted and the mushrooms are starting to brown.Handful of fresh parsley, chopped (about 3 Tablespoons)
Add layer of kale to mixture. Do not mix in, just lay on top of mushroom and herb mixture.
Add a layer of tomatoes over kale and sprinkle crumbled feta over tomatoes.
Evenly pour eggs over tomatoes and feta. Cook for 5 minutes over medium heat.
As eggs are cooking, lift edges of strata with a spatula allowing eggs in fill in the gaps.
Once bottom of strata begins to brown, transfer to the oven. Cook for 20 minutes, or until eggs are set.
Remove from pan and cut into wedges.
Remove from oven and take strata out of pan with a large spatula. Slice into wedges and serve.