Switch the palette to suit the room. Your choice is saved locally.
Preheat your oven to 325 degrees F.
In a medium bowl, beat the eggs with the salt and pepper until just combined. Set this aside for now.
Heat the coconut oil in a 10-inch oven-safe skillet over medium heat. Add the mushrooms, green onions, and the sliced kale stems to the hot skillet. Sauté for 4 minutes, stirring occasionally.
Stir in the garlic, cilantro, and parsley. Continue to sauté for an additional 2 minutes, until the herbs are wilted and the mushrooms are starting to brown.
Place a layer of sliced roma tomatoes over the kale, then sprinkle the crumbled feta cheese evenly over the tomatoes.
Carefully pour the beaten egg mixture over the tomatoes and feta. Cook on the stovetop over medium heat for 5 minutes. As the eggs begin to set, use a spatula to gently lift the edges of the strata, allowing any uncooked egg to flow underneath and fill the gaps. Continue this until the bottom of the strata starts to brown.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the eggs are completely set and the top is lightly golden.
Per serving
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
