Red Meat Allergy Friendly Fennel and Kale Egg Bake

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  2 tbsp olive oil
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  1 medium fennel bulb, halved, cored, and thinly sliced
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  3 cups lacinato kale, stems removed and leaves roughly chopped
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  3 cloves garlic, minced
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  ½ tsp red pepper flakes
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  ½ tsp salt
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  ¼ tsp black pepper
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  6 large eggs
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  ¼ cup full-fat coconut milk
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  1 tsp apple cider vinegar
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  ½ tsp dried thyme
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  4 oz fresh mozzarella, torn into small pieces
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For serving

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  2 tbsp fresh parsley, roughly chopped (optional)
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