2 tbs. ghee or olive oil
1/2 cup sliced onion, scallion or garlic scapes
4-6 large shiitake mushrooms, stems removed, thinly sliced
1 small zucchini or summer squash, thinly sliced
2 cups packed thinly sliced kale
1/4 cup milk or heavy cream
4 oz. crumbled cheese
Salt and pepper to taste
Preheat oven to 400 °F degrees. Heat 1 qt. salted water to boiling in a medium saucepan. When the water boils, drop in the kale and blanch for 1-2 minutes. Drain and set aside. Heat the ghee in a large cast iron skillet. When hot, add the onion, shiitakes and squash, and sauté with a few pinches salt until tender, 3-5 minutes. Add the kale, stir to combine, and sauté 1 minute more.
Beat the eggs in a medium sized bowl, then add milk/cream and few pinches salt and pepper. Pour the egg mixture over the vegetable mixture, and crumble the cheese over the top. Bake in the oven for 20-25 minutes, until set and lightly browned on top. If you don’t have a cast iron skillet, you can transfer the mixture to a greased oven-safe casserole dish before placing in the oven. Let cool 5 minutes before serving. Serves 2-3.