Mold Detox Friendly Fennel and Kale Egg Bake
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium fennel bulb, halved, cored, and thinly sliced
- 3 cups lacinato kale, stems removed and leaves roughly chopped
- 3 cloves garlic, minced
- ½ tsp red pepper flakes
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 6 large eggs
- ¼ cup full-fat coconut milk
- 1 tsp apple cider vinegar
- ½ tsp dried thyme
- 4 oz fresh mozzarella, torn into small pieces
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium heat until shimmering.
- 2
Add the sliced fennel and cook, stirring occasionally, until softened and lightly golden at the edges, about 8–10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!