Powerhouse Egg Casserole

By Jackie Applegate

4.33 / 5

20min

1h 05min

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½ cup red potatoes cut into 1-inch pieces
2 teaspoons olive oil divided
¾ teaspoon ground black pepper divided
¼ teaspoon dried rosemary or to taste
1 pinch sea salt or to taste
cooking spray
½ onion diced
1 ½ cups chopped kale
½ cup halved cherry tomatoes
8 large eggs
¼ cup nonfat Greek yogurt
¼ cup milk
¼ cup water
2 tablespoons crumbled feta cheese
2 tablespoons grated Parmesan cheese
½ teaspoon salt