Ingredients
2 tbsp extra-virgin olive oil, divided
4ounces sliced fresh wild mushrooms, such as oyster or shiitake (about 1cup)
1 medium red bell pepper, chopped (about 1¼cups)
1smallyellow onion, chopped (about 1cup)
¼tsp salt, divided
1(5-ounce) package baby kale
1½ tsp garlic powder
¼ tsp crushed red pepper
8 large eggs
½ cup small-curd 2% reduced-fat cottage cheese
⅓ cup whole milk
1½ cups shredded Colby-Jack cheese, divided OR mozzarella / mild cheddar cheese can be substituted
Preparations
Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 4 ounces sliced mushrooms; cook, undisturbed, until browned, about 4 minutes. Stir and continue to cook, stirring occasionally, until the moisture has evaporated, about 3 more minutes. Add chopped bell pepper, chopped onion, ⅛ teaspoon salt and the remaining 1 tablespoon oil; cook, stirring often, until softened, about 4 minutes. Add 5 ounces baby kale, 1½ teaspoons garlic powder and ¼ teaspoon crushed red pepper; cook and stir until the kale is wilted, about 2 minutes. Set aside to cool slightly, about 5 minutes.
Combine 8 eggs, ½ cup cottage cheese, ⅓ cup milk, ¾ cup Colby-Jack and the remaining ⅛ teaspoon salt in a blender; process on low speed until smooth, about 20 seconds.
Spread half of the kale mixture in the bottom of the prepared dish; pour the egg mixture over the top. Scatter the remaining kale mixture over the egg mixture (most of the vegetables will sink to the middle). Top with the remaining ¾ cup Colby-Jack. Bake until puffed around the edges and golden brown, about 40 minutes. Let stand for 10 minutes before serving.
