What you’ll need:

8 oz baby portobello mushrooms
1 tbsp olive oil
4 stalks finely chopped kale or approx. 2 cups
1/4 c each crumbled feta & grated mozzarella
Black pepper to taste
4 eggs beaten until whites & yolks are well combined

Put it all together:

Preheat oven to 375 degrees

Wash & dry mushrooms and thickly slice.  Heat olive oil in large frying pan over medium high heat, add the mushrooms, and saute until the mushrooms are starting to slightly brown, about 5-6 minutes.  Spread out the sauteed mushrooms over the bottom of your state shaped skillet.

While the mushrooms cook, chop kale, cutting out the stems.  Add 2 tsp oil to same frying pan and heat to medium high, add the chopped kale all at once and saute, turning kale over and over until it’s all wilted, about 2-3 minutes. Layer the wilted kale over the mushrooms.

Sprinkle the crumbled Feta and grated Mozzerella over the vegetables and season with fresh ground black pepper.  Pour beaten eggs over the cheese.   Use a fork to gently “stir” until all the ingredients are coated with egg.

Bake at 375 for 25 -30 minutes, or until the casserole is completely set and the top is starting to lightly brown.

Source the local ingredients for this recipe at http://www.localharvest.org/