Red and Green Egg Bake

• 12 lg. fresh eggs
  
• 2 lg. cloves of garlic - grated
• 1½t garlic-red bell pepper seasoning
• 1½t chili-lime seasoning
• ⅔c half and half, plant milk, etc.

~    ~

• ½c corn flour (not corn meal)
• 1t baking powder
• ½t baking soda

~     ~

• 6oz. chopped fresh kale - cooked
• 1 4oz. purple shallot - chopped
• 2 med.-lg. tomatoes - peel* and chop
• 6-8oz. grated cheese - divided in half

*To peel the tomatoes perfectly. . .

Fill a 2 quart pot almost to the top and heat the water to a rolling boil.  Gently put each tomato, one at a time, into the boiling water and keep it moving with a slotted spoon, for 13 seconds.  Immediately remove it and put it in a container filled with iced water.  Move it around gently to be sure the surface is well cooled.  Leave it there for 5 minutes.  Take it out, peel and chop.

Preheat your oven to 350°.  Using a whisk or hand egg beater, combine the first 5 ingredients in a medium bowl.  Simmer-steam the kale about 10 minutes prior to layering in your buttered baking pan.

I use an 8x11x2" pan which actually holds about 25% more than the shallower 9x13x1" glass pans.

<—Layer as shown here: Kale, tomatoes, shallot, and half of the cheese, spread over the entire top.  Beat up the egg mixture once again to keep it mixed and fluffy.  Using a clean, dry whisk, mix the dry ingredients in a small bowl.  Once the pan has the vegetables and cheese layered, add the dry mix to the egg-milk mixture and beat again until combined.

Pour this over everything in the pan, making sure to distribute the grated garlic which will sink to the bottom of the bowl and could end up on top of one small area.  Spread that evenly over the top with a fork. Sprinkle on the remaining cheese and bake for 40 minutes or until everything is solid and baked through.  It will take less time in a 

9x13x1" pan, so check it after 25 minutes.

I used to call this a Breakfast Bake, but it's so good any time of the day or night, I don't want to limit anyone's thinking. . .Lin