Ingredients:

4 tsp olive oil

1 bunch kale, thinly sliced

8oz mixed mushrooms

1/2 tsp salt

1/4 tsp pepper

1/2tsp dry mustard

1 tbsp chopped fresh thyme leaves

5 large eggs

1 c low-fat sour cream

1/4 c water

2/3 c grated cheese, Gruyere

1 prepared pie crust

Preheat oven to 400 F. Heat 2 tsp of oil in large pan over medium heat. Add kale and cook, stirring occasionally, until reduced in volume by half, about 3-4 mins. Transfer to a bowl.  Add the remaining 2 tsp of oil to the pan and heat over medium-high heat. Add mushrooms & cook, stirring occasionally, until they have released their water and begin to brown, about 6 mins. Add kale back to pan, stir in salt and pepper, mustard and thyme. In medium bowl whisk together the eggs, sour cream and water. Sprinkle cheese into pie crust. Top with mushroom mixture and pour egg mixture on top. Reduce oven to 350 F. Bake for 35mins or until knife comes out clean. Let stand for 5 mins before cutting into wedges and serving.