Good Lifestyle

The TATTER TOTS are a favorite childhood and fortunately, there has been a proliferation of other types of puffs of vegetables on the market that are as delicious as the original. We used these new veggie shots as a source of inspiration to create a healthy casserole based on plants, once you can enjoy breakfast. It includes lentils, eggs, a layer of gooey cheddar and perfectly spicy onions.

A good healthplants Brunch is served!

Made 8 servings

Ingredients

1 C. Tea of ​​extra virgin olive oil
1/4 cup of chopped white onion
1/4 c. Garlic powder tea
Thyme floor 1/8 c.
1/8 TSP sage on the ground
1/8 c.
1/2 c. Kosher salt tea
1/8 freshly ground black spoon
1/4 TSP Sol Cayenne
A 14-oz can lentils, drained and rinsed
1/2 c. Maple syrup
1 cup of grated grated green cheddar cheese
3/4 whole milk cup
3 big eggs
2 packsDr. Praegers Gelen Kale Bouffées
Chives, to garnish
Hot sauce, to serve

How to do it

1. Preheat the oven to 350 ° F.
2. In a 10-inch cast iron stove, heat the oil and cook onion, garlic powder, thyme, sage, fennel, salt, pepper and cayenne over medium heat for about 5 minutes or until the onion is mild.
3. Add rinsed lenses and maple syrup. Cook for 5 minutes to combine flavors. Gently press a single layer. Top with a layer of shredded cheese.
4. Whisk milk and eggs together. Pour the top slowly. Top with a layer of puffs of frozen kale.
5. Place the oven discovery pan and cook about 40 minutes, until the bubbling sides and the top is golden. Remove from the oven and let it rest for 10 minutes. Garnish with chives and serve with a hot sauce.

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