Steps
- Move oven rack to lower ⅓ and preheat oven to 450°F.
- In a small skillet, heat 1 tsp of oil over medium heat.
- Sauté onions for 3 minutes. Add mushrooms and sauté 3 minutes. Add garlic and sauté 1 minute. Remove from heat.
- In a large bowl, whisk together eggs, cream, salt and pepper.
- Fold in sautéed vegetables, diced chicken and kale salad.
- Using a brush or paper towel, generously apply 2 tbsp of oil to the bottom and inside edges of a 10” cast iron pan.
- Press cooked rice into the pan and sprinkle with ½ cup of Swiss cheese.
- FOR A CRISPER CRUST: bake for 10 minutes before adding filling.
- Carefully remove from oven and pour in the egg mixture, using a spatula or fork to gently distribute chicken and vegetables evenly.
- Top with remaining cheese and bake 15-20 minutes.
- Serve immediately.
