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Preheat oven to 375F/190C. Spray a baking dish with non-stick spray. (I used white crockery dish that was 9 inches x 13 inches, but any size close to that will work.)
Wash and dry mushrooms if needed and thickly slice.
Heat 1 T olive oil in a large non-stick frying pan over medium-high heat, add the mushrooms, and cook until the mushrooms have released their liquid and it has evaporated, and mushrooms are starting to slightly brown, about 5-6 minutes.
Spread out the mushrooms over the bottom of the baking dish.
While the mushrooms cook, chop kale if needed, cutting away the thick stems and chopping the leaves. Wash kale if needed, and spin dry. (I used a package of chopped kale, which is a great time-saver if your store carries it.)
Add 1 T more olive oil to the same pan, 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. (Baby kale will take even less time than this.)
Layer the wilted kale over the mushrooms in the baking dish.
Sprinkle the crumbled Feta and grated Mozzarella over the vegetables and season with fresh ground black pepper and Spike Seasoning (affiliate link) or another all-purpose seasoning.
Beat eggs until they’re well-combined; then pour eggs over the cheese.
Use a fork to gently “stir” until all the ingredients are coated with egg and the top of the casserole shows a good mixture of mushrooms and kale. (Sprinkle on a tiny bit more cheese on top if you're picky like me!)
Bake at 375F/190C for 30-35 minutes, or until the casserole is completely set and the top is starting to lightly brown. (If your baking dish is smaller so the egg mixture is thicker you might need a little more time.)
Serve hot, with a dollop of sour cream if desired.
This will keep in the fridge for at least a week and can be quickly reheated in a microwave.