Egg Bake with Wheatberries, Kale and Cheddar

Egg Bake with Wheatberries, Kale and Cheddar

Ingredients

  • ¾ cup (105g) cooked Einkorn Wheat Berries*
  • 2 tbsp. Jovial Extra-Virgin Olive Oil
  • ½ cup (60g) diced yellow onion (from ½ medium onion)
  • 2 garlic cloves (7g), minced
  • ½ bunch kale (140g), stemmed and coarsely chopped (about 2 ½ cups / 75 g)
  • 1-2 tbsp. butter, to grease ramekins
  • 6 large eggs
  • ¾ cup (165g) whole milk
  • ¼ tsp. kosher salt
  • ¼ tsp. freshly-ground black pepper
  • ¾ cup (60g) grated cheddar cheese
Organic Einkorn Wheat Berries 1 lb.

Organic Einkorn Wheat Berries 1 lb.

$5.99
Regular price
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$36.99

Here is a nice whole grain dish you can enjoy for breakfast or brunch, this particular dish is made with einkorn but you can also experiment with gluten free whole grains.

Instructions

  1. *Cook einkorn wheat berries according to Basic Cooking Instructions on the package.
  2. Preheat the oven to 400°F. In a medium saucepan, warm the olive oil over medium-high heat. Add the onion and sauté until soft and translucent, about 5-7 minutes. Add the garlic and sauté for an additional 1-2 minutes, taking care not to let it brown or burn. Fold the chopped kale into the saucepan and stir to combine. Cook until wilted, about 3 minutes.
  3. Thoroughly butter four 10-ounce ramekins (or five 8-ounce ramekins). Place ramekins on a baking sheet.
  4. In a small mixing bowl, beat the eggs with the milk, salt and pepper. Fold in the grated cheese, cooked wheat berries and kale mixture. Divide evenly into the prepared ramekins.
  5. Place in the oven and cook for 20 to 25 minutes, or until tops are golden.

Enjoy warm; cover and refrigerate any leftovers for up to 3 days.

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Egg Bake with Wheatberries, Kale and Cheddar