This morning I woke up craving it so I threw together a makeshift gluten-free version with leftover kale.
A rice tortilla served as the pastry, the leftover kale already had some onion green in it, but I added more onion anyway, used feta cheese and a goat cheese with bruschetta flavouring, and plenty of dill and parsley.
I reheated the kale in a frying pan using MCT oil and olive oil just for the sheer hell of it, folded in a beaten egg and the cheeses, and baked it for about 30 minutes. About 28 of those minutes were at 350 degrees with the remaining two at 375 to get a bit of browning on top.
It was tasty enough and took care of the craving, at least for now.
Because I had it for breakfast, I served it with bacon. The tastes are good together.
6 comments:
Sounds and looks yummy. I'm looking forward to hearing about your Greek adventure. You two vacation in the most wonderful places.
That does sound like it would quell a craving, quite delicious.
Thanks, Hilary and Messymimi. It was pretty good, but needs work.
Cheese always gets my vote.
Mary Anne in Kentucky
A great way to use and get more kale in your diet!
Cheese makes everything better, Mary Anne.
BB, so true, and so sneaky.
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