Farmer's Strata with Kale and Tomatoes

Ingredients

• 1 teaspoon coconut oil 
• 8  eggs 
• 0.3 cup feta cheese crumbled
• 3 Tablespoons cilantro leaves fresh chopped
• 3 Tablespoons parsley fresh chopped
• 2 cloves garlic minced
• 2  spring onion sliced
• 6 large leaves kale red sliced chopped
• 1 cup mushrooms sliced
• 1 cup mushrooms sliced
• 0.1 teaspoon pepper 
• 4  roma tomatoes sliced into 1/4" slices
• 2 tablespoons salt 

Equipment

• bowl
• frying pan
• oven
• spatula

Directions

1. Preheat oven to 325 degrees F.Beat eggs, salt, and pepper, in a medium bowl. Set aside.
2. Heat oil in a 10" oven safe skillet over medium heat.
3. Add mushrooms, green onions, and sliced kale stems to skillet.
4. Saute for 4 minutes.
5. Add garlic and herbs.
6. Saute for an additional 2 minutes. Herbs will be wilted and the mushrooms are starting to brown.Handful of fresh parsley, chopped (about 3 Tablespoons)
7. Add layer of kale to mixture. Do not mix in, just lay on top of mushroom and herb mixture.
8. Add a layer of tomatoes over kale and sprinkle crumbled feta over tomatoes.Evenly pour eggs over tomatoes and feta. Cook for 5 minutes over medium heat.As eggs are cooking, lift edges of strata with a spatula allowing eggs in fill in the gaps.Once bottom of strata begins to brown, transfer to the oven. Cook for 20 minutes, or until eggs are set.
9. Remove from pan and cut into wedges.
10. Remove from oven and take strata out of pan with a large spatula. Slice into wedges and serve.