Savory Southern Quiche
Breakfast / 30 minutes
Keto / Vegetarian
Preheat oven to 350ºF.
Place an 8–inch corningware or caste iron skillet on the stove over medium heat. Coat with EVOO and add prepared onions, mushrooms, and kale. Sauté until kale is crispy — about 10 min. Remove from heat.
In a medium–sized mixing bowl, beat eggs, milk, Yellowbird Habanero Condiment, and salt until well blended. Pour into skillet with sautéed veggies.
Top with halved tomatoes and feta cheese and place in oven for 15–17 min. Allow to cool slightly then serve. Top with more Yellowbird as needed.