Serves 6-8


  • 1-2 potatoes, thinly sliced
  • 1 Tbsp. coconut oil
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/2 red onion, diced
  • 1/2 red pepper, diced
  • 1 cup kale, chopped
  • 6 eggs, lightly beaten
  • Sea salt and pepper to taste
  • Raw cheddar or feta cheese to top (optional)


    Preheat oven to 400°.

    Lightly coat a pan with the coconut oil and cover with the sliced potatoes. Set aside.

    In a large skillet, heat the olive oil and add the garlic and a pinch of sea salt. Sauté for a few minutes.

    Add the onion and red pepper and sauté until lightly browned.

    Add the kale and sauté for 5-10 minutes, until slightly wilted.

    Once the veggies are done, add them to the pie pan. Then add the beaten eggs and mix. Season with sea salt and pepper to taste. Top with the cheese, if desired, for an extra kick of flavor.

    Bake for 25-30 minutes or until the eggs are fully cooked. You can test by sticking a fork in the middle: If there is no egg on the fork, you are good!

    From Eat Your Feelings: The Food Mood Girl's Guide to Transforming Your Emotional Eating by Lindsey Smith. Copyright © 2017 by the author and reprinted with permission of Wednesday Books, an imprint of St. Martin's Press, LLC.

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