Pescatarian Fennel and Kale Egg Bake
Total time55 min
Prep time15 min
Cook time35 min
4.6(3)
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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
- ½ tsp salt
- ¼ tsp black pepper
- 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.
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