Baked Egg, Chicken & Kale Ramekins

Steps

1. Preheat the oven to 350°F (175°C). Oil or spray ramekins with vegetable oil cooking spray.

2. Heat olive oil over medium heat in a skillet. Dice the onion and minced garlic. Add to pan and sauté 2 minutes or until softened.

3. Dice the chicken breast into small pieces cut into ½ inch (1.25 cm) pieces. Add to the onions, stir and continue to sauté another 5 minutes or until the chicken is cooked through.

4. Prepare the kale by removing the tougher central ribs; discard. Slice the leaves into ½ inch (1.25 cm) wide strips. Add to the pan with the chicken, along with the hot red pepper flakes (optional) and fresh thyme leaves. Sauté until just wilted – about two minutes.

5. Slice tomato into ½ inch (1.25 cm) thick tomato slices. Place a slice in the bottom of each ramekin. Divide cooked chicken and kale among ramekins.

6. Beat the eggs with the yogurt, salt and pepper in a medium bowl. Divide evenly among ramekins. Sprinkle with the crumbled feta cheese.

7. Place ramekins on a tray and on middle rack of preheated oven until they are set in the center, about 25 to 35 minutes until lightly browned and a knife inserted in the centre comes out clean.