Spray a large saute pan with nonstick spray and add red onions and mushrooms and sautee 5-6 minutes over medium high heat until mushrooms start to get lightly brown.
Add red bell pepper to mushroom and onion mixture and sautee another 5 minutes. Add kale and allow to wilt. Add 1/4 tsp. salt and few cracks black pepper.
While the veggies are cooking, make the egg mixture.
In a large bowl, add 4 eggs and 4 egg whites. Add 1/4 tsp. salt and black pepper. Add ricotta and whisk until thoroughly combined. Add goat cheese, fresh thyme and rosemary. Whisk to combine.
Spray a glass pie plate with nonstick spray, distribute the veggie mixture evenly on the pie plate then cover with the egg mixture. Add chopped roma tomatoes to the top.
Bake at 375 for 30 minutes. .
Alternatively, place 12 muffin liners in a muffin pan. Distribute the veggie mixture evenly through the 12 muffin liners. Carefully pour in the egg mixture dividing it equally throughout the muffin liners. Bake at 375 for 20 minutes.
Amount Per Serving
Calories 82Calories from Fat 27
% Daily Value*
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.