Step 1

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.)

Step 2

Wash and dry mushrooms if needed and thickly slice.

Step 3

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.

Step 4

Spread out the mushrooms over the bottom of the baking dish.

Step 5

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.)

Step 6

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.)

Step 7

Layer the wilted kale over the mushrooms in the baking dish.

Step 8

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.

Step 9

Beat eggs until they’re well-combined; then pour eggs over the cheese.

Step 10

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!)

Step 11

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.)

Step 12

Serve hot, with a dollop of sour cream if desired.

Step 13

This will keep in the fridge for at least a week and can be quickly reheated in a microwave.