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Lower Histamine Green Egg Bake

Betsy Leighton | My Inert Life | www.myinertlife.space
5 net carbs per serving (less for low FODMAP version)
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Breakfast
Cuisine American
Servings 8

Equipment

  • high-speed blender

Ingredients
  

  • 8 eggs
  • 16 oz ricotta cheese substitute ½ cup raw pine nuts for low FODMAP
  • 8 oz mozzarella cheese cubed; omit for low FODMAP
  • 1 clove garlic omit for low FODMAP and substitute ½ cup garlic scape pesto
  • 1 tsp sea salt
  • 6 cups fresh kale leaves cleaned and chopped

Instructions
 

  • Preheat oven to 350 °F. Spray a 8 x 10 inch glass baking pan with olive oil spray.
  • Combine all ingredients in the bowl of a high-speed blender such as Vitamix. Blend on high for about 30 seconds until the mixture is bright green and smooth.
  • Bake for 45 minutes until the edges are puffed and a knife inserted in the center comes out clean.
  • Allow to cool for ten minutes, then slice into 8 portions. Serve immediately or freeze portions individually.