Cast Iron crustless quicke

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Prep time 5 mins - Cook time 40 mins - Total time 45 mins Serves: 4-6

INGREDIENTS

• 1 red pepper, diced

• 1 tbsp. olive oil

• 1 BOU Vegetable bouillon cube

• 2 cups kale, roughly chopped

• 8 eggs

• 1 cup milk

• 1 cup shredded cheese

INSTRUCTIONS

1. Preheat oven to 375

2. Heat olive oil in cast iron pan over medium heat

3. Add red peppers and bouillon, breaking the bouillon cube up and stirring into the peppers

4. Sauté until bouillon is dissolved and peppers are softened. Add the kale and allow to wilt, about 2 more minutes

5. In a large mixing bowl, whisk eggs and add milk, cheese, and black pepper (no salt necessary because the Bouillon cube is so flavorful!)

6. Pour egg mixture over kale and peppers, stirring so some pieces rise to the top for color

7. Place in oven and bake for 20-30 minutes, until egg is set (can test with a toothpick)

8. Allow to sit 5 minutes before cutting. Serve warm with garnish of choice