Mushroom Kale Ricotta Pie

The other day I made eggplant parmesan and needed 3 egg whites for the recipe. Consequently, I had these three beautiful egg yolks staring at me from their tupperware enclosure every time I opened the fridge. What to do with the yolks? No yolk! That brings us to this dish which called for 4 eggs and I decided that 3 yolks and 2 eggs would work just fine.

 4 eggs (or 3 yolks and two eggs)

1 bunch of Lacinato kale, de stemmed and chopped into small pieces
1 pkg shitake mushrooms, stemmed and chopped in large pieces
1 bunch of scallions white and green parts chopped
olive oil
pinch of nutmeg
1 cup ricotta cheese
1 cup shredded Parmesan
salt and peppe
1/2 T thyme
cooking spray

Preheat oven to 400. Spray a springform pan well with cooking spray.

Heat some olive oil in large sauté pan and add scallions, cooking for a couple minutes. Add the mushrooms and continue cooking for another 5 to 7 minutes. Add the kale and toss until wilted-one to two minutes. Set aside.

In large bowl, whisk the eggs, add the spices, the ricotta, and 1/2 cup of the Parmesan. Stir well. Add the vegetable mixture and combine. Pour into pan. Top with the other 1/2 cup Parmesan and drizzle with a little olive oil.

Bake 40 minutes--cool ten minutes, slice and serve.